

EDITORS. 

THE -COUNTESS 
COH&mMt 

wachwbster. 

JKATE 
BUFFI/fGTC 






MtRCDRYpilBUSIfiNG (i 




,; 



v r-~ .- 



LIBRARY OF CONG RESS. 

Cha|0..„.. Copyright jS t o. 

sheif..,Yy.L4 

UNITED STATES OF AMERICA. 



PRACTICAL 



VEGETARIAN COOKERY 



EDITORS 

The Countess Constance Wachtmeister 
Kate Buffington'T)avis 



"Thus the King's will is: 
There hath been slaughter for the sacrifice 
And slaying for the meat, but henceforth none 
Shall spill the blood of life nor taste of flesh. 
Seeing that knowledge grows, and life is one, 
And mercy cometh to the merciful." 

—Li.Kht of Asia 






FOR SALE BY 

Mercury Pub. Co., 414 Mason St.. San Francis 
Theosophkal Book Concern, 26 Van Buren St.. Chicago, III. 
Theosophlcal Pub. Co.. 65 Fifth Ave., New York. 
K. Bufflngton Davis. Minneapolis, Minn. 
Theosophlcal Pub. (".<>., Jo Charing ('.n> S s. I "i 






^ 



k 



Copyright, 1897 

BY 

Kate Buffingtox Davis 
All rights reserved 



Electrotyped by 

The Printers Electrotypingf Co. 

Minneapolis, Minn. 



i>vT^>rc;>c;. 



PREFACE 

INTRODUCTORY 

SOUPS. 

Soup Stock 

Stock for Clear Soup 

Tomato Bouillon 

Julienne 

Macaroni 

Toronto Bisque 

Tomato 

Cream of Tomato 

Dutch 

Cream of Potato 

Potato with Dumplings... 

Rice Potato 

Clear Soup with Nouilles. 
Bean Puree with Nouilles. 
Bean Puree with Tomato. 

Red Kidney Bean 

Black Bean 10- 

Split Pea 

Cream of Celery 

White Soup 

Cream of Corn 

Corn Chowder 

Cream of Green Peas 

Cabbage 

Cauliflower 

Cream of Asparagus 

Summer Vegetable 

Carrot 

Mock Turtle 

Scots Broth 

White Turnip 

( "ream of Lima Beans. . . . 
I Jean Puree with Tomato. io- 
SAVORTF.S AND REL- 
ISHES. 

Savory Hash 

Nut Loaf 

Vegetable Sweet Breads . . 

Stuffed Squash 

Stuffed Cucumbers 

Vegetable Cutlets 



Celery on Toast 

Turnip Souffle 

Farina Croustades 

Rice Crociuettes 

Italian Macaroni 

Macaroni Pie 

Macaroni Cheese 

Vegetable Hot Pot 

Winter Vegetable Pie 

Vegetable Hash 

Nut Crociuettes 

Biscuit Pates 

Yorkshire Pudding 

Fried Apples 

Vegetable Sausages 

Chinese Rice 

Curried Rice with Eggs... 

Banana Fritters 

Curried Rice 

Irish Stew 

Chestnut Croquettes 

MUSHROOMS. 

Grilled 

Escaloped 

Mushroom Pie. .• 

Aunt Susan's Mushroom 

Pie 

Stewed 

Baked 

Mushrooms in White 

Sauce 

Mushrooms with Lemon . . 



EGGS. 



Curried 
Baked . 



Scrambled .. 

Shirred 

Hard Boiled. 
Lyonaised 
With Mushro 

Savory 

Fricassed . . . . 

Forced 

Egg Cutlets.. 



36 
36 
36 
37 
37 
3? 
37 
38 
38 



Roasted 38 

In Cream 38 

Escaloped 39 

Poached, Spanish Style... 39 

Swiss Eggs 40 

OMELETS. 

French 4° 

French with Tomato 40 

French with French Peas. 40 

French with Mushrooms.. 41 

Foamy Omelet 41 

Sweet 4 1 

Savory 4 1 

Bread Omelet 41 

Vegetable Omelet 42 

Cheese Omelet 42 

Eggs and Asparagus 43 

Devilled Eggs 43 

Eggs on Toast 43 

SAVORY SAUCES AND 
GRAVIES. 

Brown Sauce 45 

Tomato Sauce 45 

White Sauce 46 

Cheese Sauce 46 

Dutch Sauce 46 

Drawn Butter 46 

Butter Sauce 47 

Brown Butter Gravy 47 

CHEESE DISHES. 

An English Monkey 49 

Rice and Cheese 49 

Welsh Rarebit 49 

Cheese Pudding 50 

Cheese Straws 50 

Potato with Cheese 50 

Cheese Pat"s 51 

Cheese Relish 52 

Cheese Puff 52 

Cheese Wafers 52 

Cheese Custards 53 

SALADS AND SALAD 
DRESSINGS. 

Cream Dressing 55 

Plain Dressing 55 

Mayonaise Dressing 56 



French Dressing 56 

Cooked Salad Dressing. . . 56 
Aunt Susan's Salad Dress- 
ing 56 

Salad Cream 57 

SALADS. 

Spring Salad 57 

Stuffed Tomato 57 

Plain Tomato 58 

Tomato Aspic 58 

Summer Salad 58 

Italian Salad 58 

String Bean Salad 59 

Lima Bean Salad 59 

Nut and Celery Salad 59 

Plain Celery Salad 60 

Potato Celery Salad 60 

Potato Salads 60 

Beet Salad 61 

Cabbage Salad 61 

Salad of Grape Fruit and 

Walnuts 61 

A Sweet Salad 62 

Orange Salad 62 

Salmagundi 62 

Salad of Lettuce and 

Grape Fruit 63 

VEGETABLES 

Creamed Vegetables 65 

Escaloped Onions, Cauli- 
flower, or Asparagus... 65 

ASPARAGUS. 

Baked 65 

Asparagus on Toast 66 

Asparagus with White 

Sauce 66 

Asparagus Pie 66 

Asparagus Pudding 66 

BEANS. 

Creamed String Beans. ... 67 

Wax Beans 67 

Boston Baked Beans 67 

Dried Lima Beans 68 

Fresh Lima Beans 6,8 

Succotash '. 68 



CORN. 

Roasted 69 

Cut Corn 69 

Green Corn. Steamed 69 

Corn Fritters 69 

Baked Corn 70 

Corn Pudding 70 

Corn on Toast 70 

Corn Pates 71 

CABBAGE. 

Boiled 71 

Cabbage in White Sauce. . 71 

Cabbage in Milk 72 

Hot Slaw 72 

Baked Cabbage 72 

EGG PLANT. 

Escaloped. 72 

Baked Egg Plant 73 

Fried Egg Plant 73 

Egg Plant with Egg and 

Cracker 73 

Egg Plant Balls 74 

PEAS. 

Boiled 74 

Peas in White Sauce 74 

Pates with Peas 75 

Pastry with Peas 75 

POTATOES. 

Boiled 75 

New Potatoes 75 

Mashed Potatoes 76 

Potato Croquettes 76 

Potato Pates 76 

Saratoga Chips 77 

Princess Potatoes 77 

Wachtmeister Potatoes... 77 

Potatoes in White Sauce . . 78 

Lyonaised Potatoes 78 

Escaloped Potatoes 78 

French Fried Potatoes ... 79 

Fried Potatoes 79 

Potato Scones 79 

Potato Pears 79 

Potato Pancakes 80 



SWEET POTATOES. 

Baked 80 

Escaloped 80 

Sweet Potato Curry ...... 81 

Sweet Potato Croquettes. . 81 

Glaced Sweet Potatoes.... 8i 

Fried 81 

Browned Sweet Potatoes. 81 
Warmed Up Sweet Pota- 
toes 82 

ONIONS. 

Steamed 82 

Stewed 82 

Young Onions in White 

Sauce 82 

Baked 83 

Fried 83 

Onions in Milk 83 

SPINACH. 

Boiled 84 

Chopped with Eggs 84 

Spinach Souffle 84 

TOMATOES. 

Tomatoes on Toast 85 

Stuffed Baked Tomatoes.. 85 

Fried Tomatoes 86 

Fricasseed Tomatoes 86 

Escaloped Tomatoes 86 

Tomato and Rice Fritters. 86 

Devilled Tomatoes 87 

BREAD STUFFS. 

Home Made Yeast 89 

Three Hour Bread 89 

Whole Wheat Bread 90 

English Unfermented 

Griddle Bread 91 

Tea Rolls 92 

Whole Wheat Muffins 92 

Corn Muffins 93 

Graham or Rye Gems. .... 93 

Baking Powder Biscuit... 93 

Puffs 94 

Pop-Overs "*• 94 

Waffles 94 

Boston Brown Bread 95 

Bannocks 95 



GRIDDLE CAKES. 

Hominy 96 

Raised Graham 96 

Indian Meal 96 

Bread 96 

Rice 97 

Sour Milk 97 

BREAKFAST FOODS. 

Whole Wheat - 97 

SANDWICHES. 

Cheese and Egg 99 

Egg 99 

Nut 99-100 

Plain Cheese 100 

Cottage Cheese 100 

Olive and Caper 100 

Cheese and Mustard 101 

Boiled Egg 101 

Tomato 101 

Tomato and Egg 101 

Chocolate 101 

Mushroom 102 

Pine-apple 102 

Italian 102 

Fruit 103 

Graham 103 

Russian 103 

CAKES AND ICINGS 

CAKES— 

One Egg Cake 105 

Orange Cake 106 

Ida's Cake 106 

Angel Food 106 

Water Sponge Cake 107 

Tea Cakes 107 

Poor Man's Cake 107 

Coffee Cake 108 

Cream Cake 108 

Fried Cakes 108 

Sugar Cookies 108 

Jumbles 109 

Ginger Snaps 109 

Macaroons 109 

Lady Fingers no 

Eclairs no 

Cream Puffs 1 1 1 



Fruit Jumbles 1 1 1 

Chocolate Strips 112 

Miss Farmer's Sponge 

Cake 112 

Velvet Cake 112 

ICINGS— 

Soft Frosting 113 

Cream Icing 113 

Orange Icing 113 

Opera Caramel Frosting.. 11 7 

DESSERTS. 

Pastry 115 

Puff Paste 115 

Mince Pies 116 

Fruit Pie 116 

Cream Pie 117 

Custard Pie 117 

Lemon Pie 117 

Squash Pie 118 

Ripe Currant Pie 118 

Neufchatel Cheese Pies... 118 

Pine-apple Tart 119 

Almond Peach Pie 119 

PUDDINGS. 

Irish Moss Jelly 120 

Sago Milk 120 

Sago Jelly 120 

Orange Foam . . . . 121 

Neapolitan Pudding 121 

Fruit Mange 122 

Lemon Snow 122 

Orange Souffle 122 

Orange Custards 123 

Chestnut Cream 123 

Peach Cake 123 

Steamed Cabinet Pudding. 123 

Cold Cabinet Pudding.... 124 

Prune Whip 124 

Washington Pie — Choco- 
late Filling 124 

Strawberry Cream Cake.. 125 

Charlotte Rnsse Pie 125 

Steamed Fruit Pudding.. 126 

Charlotte Russe 126 

Connecticut Indian Pud- 
ding 126 

Chinese Pudding T27 

Banana Pudding T27 



Cream Rice Pudding 127 

Sweet Potato Pudding... 128 

Oat Meal Pudding 128 

Snow Balls 128 

Cream Pudding 129 

French Bread Pudding... 129 
SAUCES FOR PUDDINGS. 

Apricot Sauce 129 

Hard Sauce 130 

Ginger Sauce 130 

Currant Jelly Sauce 130 

Egg Sauce 131 

APPLE DESSERTS. 

Steamed Apples 131 

Baked Apples 131 

Apple Fritters 132 

Baked Apple Dumplings.. 132 

Apple Slump 133 

Apple Rice 133 

Apple Cream 133 

Apple Flummery 133 

SHORT CAKES. 

Rachel's Short Cake 134 

Strawberry 135 

Orange 135 

Cranberry 135 

Pine-apple 1 3 t 

Banana 136 

ICES. 

Water Ices 136 

Uncooked Cream 136 

French Cream 137 

Chocolate Cream 137 

Wachtmeister Frozen 

Pudding 137 

Frozen Fruits 137 

Strawberry Sherbet 138 

Pine-apple Sherbet 138 

CONFECTIONS. 

Candy Dough 139 

Chocolate Creams 139 

Cream Walnuts 139 

Cream Almonds 139 

Cream Nut Cakes 140 

Cream Dates 140 

Orange Creams 140 



Chocolate Annas 140 

Molasses Candy 141 

Brown Betties 1 <i 

Lemon Mints 141 

Soft Caramels 141 

Butter Scotch 142-143 

Marshmallows 142 

Choc-o-pop 142 

Cracker-Jack 142 

Frosted Fruits 143 

Stuffed Dates 143 

Salted Almonds 143 

Caramels 143 

Coffee Cream Caramels... 144 

Chocolate Caramels 144 

Lemon Candy 144 

Cocoanut Drops 145 

Kisses 145 

BEVERAGES. 

Tea 147 

Cocoa 147 

French Coffee 147 

American Coffee 148 

Caramel Coffee 148 

Chocolate 148 

Apricot Water 149 

Gingerade 149 

Grape Juice 149 

Fruit Juices 149 

Pine-apple Frapp e 150 

Orange Frappe 150 

ENGLISH MARMALADES 

Rhubarb 151 

Orange 151 

Lemon 151 

Apricot 152 

INVALID COOKERY. 

Pea Soup 153 

Milk Toast 153 

Cup Custard 153 

Rice Foam 154 

Creamed Gruel 154 

Egg Gruel 154 

Barley Gruel 155 

Arrow Root 155 

Graham Gruel 155 

Egg Nogg 155 

Egg and Lime Water..., 156 



Apple Water 156 

Egg Lemonade 156 

Arrow Root Water 156 

Barley Water 156-157 

Egg Tea 157 

Toast Water 157 

Baked Milk 157 

Flax-seed Lemonade 158 

IMPORTANT NOTES 

The Way to Test Hot Fat 159 

Celery Flavoring 159 

Nut Butter 159 

Bay Leaves 160 

Substitutes for Meat Ingre- 
dients — 

Suet 160 

Meats 160 

Gelatine 160 

Meat Fats 160 

Pastry Shortening 160 



Herbs and Soup Powder. 161 
To Prepare Onions for 

Salads 161 

The Way to Dry Corn 161 

Weights and Measures 

for Cooks 162 

Coloring for Soups and 

Gravies 162 

Boiling Vegetables 162 

Stewing Fruits 163 

Use of Salt 164 

Beverages 164 

MENUS. 

Menus for One Week 165 

Menus for Plain Living... 170 
Menus for Formal Din- 
ners I? 8 

Menus for Formal Lunch- 
eons ijC) 



PREFACE. 

The aim of this book is to demonstrate the nutri- 
tious and appetising possibilities of vegetable foods. 
Cattle are becoming so diseased that apart from a hu- 
mane revulsion against the consumption of meats in 
daily food, man is being driven for his own welfare to 
seek purer food substance. Any physical habit in- 
dulged in for generations is difficult to overcome, and 
the transition period between daily meat eating, and 
pure vegetarianism is a difficult one. We have endeav- 
ored to suggest such a variety of tasty and nutritious 
foods as will materially aid in making the change. 

We do not claim this to be an exhaustive treatise 
on Vegetarian Cookery; only a clear and practical aid 
in the better preparations of some of the delicious 
products of the Vegetable Kingdom. Many children 
show a natural dislike to meats, and Mothers are at a 
loss how to supply them with proper nourishment 
when they reject the meat. Requests have come to us 
for aid through this very fact; and was one of the in- 
centives to the bringing out of this book. 

Mothers will have no difficulty in finding a plenti- 
ful variety of relishable and nutritious foods for the 
children if they will study the following pages. Equal- 
ly easy will the formal dinner appear when one wishes 
to entertain Vegetarian friends. 



INTRODUCTORY. 
Vegetarianism from a Theosophical standpoint in- 
volves a whole philosophy of life. The short quotation 
on our title page well expresses the theosophic con- 
cept of the Unity of life, and the law of cause and 
effect which we call Karma. Life is fundamentally a 
unit, and aught that works ill to any manifestation 
thereof has effect on all. Through occult science we 
are taught a very practical lesson of direct benefit to 
the individual, by a diet free from blood. As clearly 
stated in Annie l>esant's manual on "Man and his 
Bodies," man molds these instruments of his will, or 
true self. These bodies are but instruments; in no 
sense the man himself; and these instruments or bodies 
are finely responsive to the operator, or true self, only 
as they are purified and harmonized. Gross foods, and 
gluttony make gross bodies, not only physical, but as- 
tral as well. For the astral bodies feed on the subtle 
emanations of the foods supplying nutriment to the 
physical encasement. If, through the consumption of 
meats we feed the astral on the emanations of blood 
or animal life, we intensify the gross desire-nature of 
the astral man, intensify the passional-nature, and at 
death, when the physical body is cast aside as a dis- 
carded garment, the dense, gross, astral body is held 
to corresponding planes in the realm of the astral; 



thus the purgatory of the Roman church becomes a 
very real and uncomfortable experience. If, on the 
contrary, clean habits of life have purified the astral 
body, when it is liberated at the hour of death from 
the prison house of flesh it is not of the same degree 
of density as the lower astral planes, and it passes on 
to the sunlit meadows of that world and away from 
its slums. 

Alcohol has also a most pernicious effect on the 
astral vehicle, and for that reason is eliminated from 
the food of the occultist. It is a great mistake to give 
to the perishing, alcohol, or narcotics, as it has really 
a more serious effect on the out-going astral than on 
the physical encasement. When man learns to live on 
clean food, to have clean habits and to think clean, 
generous thoughts, there is naught in all this wonder- 
ful universe that he need fear. 



VEGETARIAN COOKERY. 



SOUPS. 



SOUP STOCK. 

Any nuts with herbs dried and ground will nicely 
flavor and enrich stock. 

STOCK FOR CLEAR SOUPS. 

Place four onions in large kettle with a gallon of 
water, let boil steadily two hours, then add one car- 
rot, two small turnips, two parsnips, three bay leaves, 
one head of celery (if celery leaves cannot be had a 
saltspoonful of celery seeds may be used), one-eighth 
head of cabbage. Let boil four hours; strain. This 
should make a gallon of strong stock. 
TOMATO BOUILLON. 

Put one quart of tomatoes, with one and a half 
quarts of water, in kettle oyer the fire; add one table- 
spoonful of chopped onion, two bay leaves, four whole 
cloves, one level teaspoonful of celery seed and a half 
teaspoonful of pepper. Cover and cook twenty minutes. 
Strain through a sieve. Beat the whites of two eggs 



6 Soups. 

until partly light, add them to the tomato, and boil 
rapidly for fiye minutes. Strain through two thick- 
nesses of cheese cloth. Reheat, season with two tea- 
spoonfuls of salt and serve with croutons. 
JULIENNE SOUP. 

Boil tender, not soft, one small potato, one small 
carrot, one half cupful of green peas (canned peas can 
be used), and one small head of celery, if in season; if 
in summer, asparagus heads will do. Cut the large 
vegetables into small dice, and add one quart of the 
clear stock. Take the yolks of two eggs, whipping them 
up with one tablespoonful of milk with salt to taste, 
I ut in a crockery cup and set in steamer; let cook un- 
lil solid; set away to chill, then cut in small dice or 
fancy shapes and add to the soup. 

MACARONI SOUP. 

One-third package of Macaroni, or Spighetti; cook 
in boiling water, salted to taste, until tender, then 
drain quickly and add one quart of clear stock. Bring 
to a boiling point and serve. 

TORONTO BISQUE. 

Place a sauce pan, with half a cupful of fine 
chopped onion, the same of carrot and celery, oyer the 
fire; coyer with boiling water; cook fiye minutes; drain 
off the water. Melt one tablespoonful of butter in a 
saucepan, add the parboiled vegetables; cover and 
cook ten minutes, stirring often; then add one heaping 
teaspoonfnl of flour, stir and cook two minutes, add 



Soups. 7 

one cupful of canned tomatoes, and one quart of boil- 
ing water, cook fifteen minutes. Shortly before serv- 
ing rub the bisque through a sieve; mix the yolk of 
two eggs with half a cupful of cream; add it to the 
bisque, and stir for a few minutes over the fire. In the 
meantime cook two ounces of macaroni in salted water 
thirty-five minutes; drain and rinse it off with cold 
water; cut the macaroni into small pieces the size of 
a white bean; add one cupful of this macaroni to the 
bisque anc serve. 

TOMATO SOUP. 
To one can of tomatoes add one pint of water, four 
peppercorns, one half bay leaf, four cloves, and a bit 
of mace; cook until the tomatoes are soft enough to 
strain. After straining add two teaspoonfuls of sugar, 
one teaspoonful of salt, one fourth teaspoonful of 
soda; thicken with two tablespoonfuls of butter and 
three tablespoonfuls of flour blended together. 

CREAM OF TOMATO. 

To one half can of tomatoes, add one scant table- 
spoonful of finely chopped onion, and three spikes of 
celery, cook until tender, then strain through a wire 
sieve ; season to taste, add soda the size of a pea. Scald 
one quart of milk, mix one teaspoonful of butter with 
heaping teaspoonful of flour, dissolve in warm milk 
and stir into the scalding milk; add to the strained 
tomato stock just before serving; don't let it stand 
after milk is added. Serve with crackers. 



8 Soups. 

DUTCH SOUP. 
Take one bay leaf, one half can of tomatoes, one 
half can of corn, one medium sized onion, chopped; 
two heads of celery, cut fine (or one half teaspoonful 
of celery seed); one half cupful of rice, one half cupful 
of oatmeal, one carrot, cut in dice, one eighth head of 
cabbage, cut fine, one small turnip, cut fine, gallon, or 
more, of cold water, with salt to taste. Cook gently 
until all vegetables are thoroughly tender. Very nice 
served plain, or with dumplings. This soup is a hearty 
luncheon in itself. 

CKEAM OF POTATO. 
To one head of celery, cut fine, add one teaspoonful 
of chopped onion, one large, or two medium sized po- 
tatoes, sliced; cook until you can mash through a wire 
sieve; then add one quart of scalding milk, one half 
cupful of cream, and thicken to a cream with buttered 
flour. Serve with oyster crackers. 

POTATO SOUP WITH DUMPLINGS. 

Pare, wash, and cut into dice, six good sized pota- 
toes, chop fine one onion, place in kettle with water to 
cover, salt to taste, and cook until tender; then add 
one quart of cream or rich milk, add one tablespoonful 
of butter, a dash of pepper, and let come to a boil. 

Have ready dumplings made as follows: To four 
heaping tablespoonfuls of flour add pinch of salt, one 
even teaspoonful baking powder, one tablespoonful 



Soups. 9 

cream, and water enough to make soft dough; do not 
knead, mould into small lumps, size of walnuts, and 
drop into soup as soon as the soup conies to a boil. The 
dumplings take about eight minutes to cook, and the 
kettle should be kept covered all the time. The soup 
needs to be carefully watched that it does not boil 
over or burn; it is well to lift the kettle free from the 
stove every three or four minutes, giving it a little 
twirl, but do not lift the cover until the eight minutes 
are passed, for sudden reduction of temperature may 
make the dumplings heavy. 

kick potato sorp. 

To two tablespoonfuls of rice, thoroughly washed, 
add one potato cut in large dice, one tablespoonful of 
finely chopped onion, and one-third of a teaspoonful of 
celery seed; cook until tender, salt to taste, add one 
quart of hot milk and one half cupful of cream. Serve 
with crackers. 

SOUP WITH NOUILLES. 

Xouilles — Beat two eggs, mix to a stiff paste with 
flour and a pinch of salt, roll out very thin on well 
floured board, let dry a few minutes, then roll snugly, 
cut from end of roll in strips as thin as possible, and 
shake out thoroughly. Have one quart clear stock 
hot and shake nouilles i:i gently. Let it simmer until 
nouilles are tender. 



10 Soups. 

BEAN PUREE WITH NOUILLES. 
Take one pint of cold Boston baked beans; place 
in kettle with two quarts of water, one small onion, 
chopped fine, one small bay leaf; let boil until onion is 
tender, put through a wire strainer (if too thick, more 
water can be added); season to taste, add nouilles and 
let simmer until they are tender. 

BEAN PUREE WITH TOMATO. 
To one bowl of cold Boston baked beans, add one 
half onion, chopped; one half teaspoonful. of celery 
seed, one pint of tomatoes, one bay leaf, and one quart 
of water. Let boil one half hour, then mash through 
a colander, if too thick add more water, have ready 
one heaping teaspoonful of flour blended smooth with 
water, stir into the strained mixture, and put soup 
back on the fire, letting it come to a good boil. The 
flour is added to keep the soup an even creamy thick- 
ness. Serve with croutons. 

RED KIDNEY BEAN SOUP. 
To one can of red kidney beans, cooked in their 
own juice and then mashed through a seive to remove 
skins, add one quart of rich fresh milk, one tablespoon - 
ful of butter, salt and pepper to taste. Let come to a 
boil and serve with croutons, or wafers. 

BLACK BEAN SOUP. 
Soak a pint of black beans in two quarts of cold 
water over night; boil them four hours or more; mash 



Soups. 11 

thein thoroughly, strain them through a colander into 
a saucepan, cover, and let boil. Mix a tablespoonful 
of flour smoothly with cold milk or cream, stir into 
the boiling soup until it thickens; add a cupful of but- 
ter; if it is too thick, thin with boiling water; add a 
tablespoonful of lemon juice. Season and spice to taste. 
SPLIT PEA SOUP. 

Put a pint of split peas, and one bar leaf, with two 
quarts of cold water in a covered saucepan to boil for 
four hours; mash the peas thoroughly, strain them 
through a colander into a saucepan; set it, covered, 
over the fire to boil; mix one tablespoonful of flour 
with a cupful of soft butter, stir it into the boiling soup 
until it thickens; cover and boil five minutes or more. 
If the soup is too thick it may be thinned with boiling 
water. Season to taste. One pint of strained tomato 
added to this makes a very nice soup, of different fla- 
vor. 

CREAM OF CELERY. 

Cut the tops of one stalk of celery; simmer gently 
until tender in sufficient water to cover, with one tea- 
spoonful salt. Cut up celery stocks in one inch pieces 
and boil in one pint of water until tender. Boil two ta- 
blespoonfuls rice in water until nearly done; then add 
to the celery soup to boil a few minutes; strain celery 
tops and add the liquor to the soup pot. Boil one quart 
of milk in double boiler; thicken with one scant table- 
spoonful of flour blended with one tablespoonful of 



12 Soups. 

butter; add another teaspoonful of salt; add this to 
soup and let boil but a second. Have ready one half 
cupful of whipped cream; place in the bottom of the 
tureen, pour on the hot soup, and serve with crackers. 
WHITE SOUP. 

Put in a saucepan one and one half pint of water; 
when boiling throw in the white part of a cauliflower 
separated into sprays, let boil twenty minutes; then 
add bread balls made thus: — to one pint of bread 
crumbs, add powdered marjoram, thyme, sweet savory 
and chopped parsley, to taste; one tablespoonful of 
melted butter, pinch of salt, a little whole wheat flour 
and beaten egg to bind; form into little balls, size of 
walnuts, and drop into the soup and boil ten minutes; 
then add one pint of rich milk or cream to soup, and 
let come to a boil. Grate in a bit of cheese, just 
enough to flavor delicately. Serve with croutons. 
CREAM OF CORN. 

To one can of corn add three pints of milk; boil for 
half an hour. To one tablespoonful of chopped onion, 
add two tablespoonfuls of butter and cook in frying 
pan until delicate brown, then add to onion and but- 
ter two tablespoonfuls of flour; blend. Stir this mix- 
ture into the corn and milk; add salt and pepper to 
taste; cook five minutes; then run through coarse sieve 
to strain, and stir in the well beaten yolks of two eggs 
and one quarter of a cupful of cream; return to double 
boiler and cook until it thickens; do not let it boil. 



Soups. 13 

CORX CHOWDER. 

Pare and slice one large potato and one onion; 
place in agate kettle a layer of onion ; cover that with 
one cupful of corn; then add the sliced potatoes; add 
just enough water to cover, and let simmer gently until 
onion and potatoes are tender. Add one quart of rich 
milk, one third cupful of cream and let come to a boil. 
Remove from fire and stir in the whipped yolk of one 
egg, and add a tablespoonful of chopped parsley. 
GREEN TEA SOUP. 

Put a quart of freshly shelled, unwashed peas into 
a double boiler, steam until the peas can be thoroughly 
mashed, pour in a quart of boiling milk, let boil for 
one minute and strain it through a colander into a 
saucepan; mix two tablespoonfuls of flour smoothly 
with cold milk; stir it into the boiling soup until it 
thickens; add two tablespoonfuls of butter, set it cov- 
ered on the range, to boil five minutes or more, — until 
the flour is cooked. Season to taste. A sprig of mint 
cooked with the peas gives a flavor liked by many. 
CABBAGE SOUP. 

Steam a whole cabbage with the stem end down, 
for two hours or more, set it off, covered, to cool ; take 
off the coarse outer leaves, chop the cabbage very fine, 
put it into a saucepan with a cupful of butter, and sea- 
son to taste. Set it over the fire for the butter to melt ; 
then dredge in gradually four tablespoonfuls of flour; 
stir, to mix it with the butter and cabbage, pour in a 



14 Soups. 

quart or more of boiling milk, or water, stir until it 
thickens; cover it and boil five minutes or more, to 
cook the flour. 

CAULIFLOWER SOUP. 
May be made the same as cabbage soup; only sub- 
stituting cauliflower for cabbage. 

CREAM OF ASPARAGUS. 
Cut off half inch tips from two bunches asparagus 
stalks. Cook the stalks until tender in boiling water. 
Rub through a colander, salt to taste; add three pints 
of boiling milk; smooth one teaspoonful of butter with 
one of flour and stir into the soup. Cook fifteen min- 
utes; while this is in course of preparation boil the 
tips till tender, drain and put in tureen. When soup 
is done take from stove, add one half cupful of cream 
and pour over the tips. Serve with croutons. 

SUMMER VEGETABLE SOUP. 

Pare two medium sized onions and one turnip, 
place these with one cupful of finely chopped cabbage 
to cook in three quarts of boiling water. "Season to 
taste with salt and cook till tender, then add one cup- 
ful of green corn, cut from cob, bring to a quick boil 
and cook five minutes, add one half cupful of cream 
just before serving. 

BLACK BEAX SOUP. 

Soak one quart of black beans over night; put them 
in a kettle with a gallon of cold water and two bay 



Soups 15 

leaves; boil slowly until well done, rub through a col- 
ander, and return to the kettle; season with salt, white 
pepper, and, if liked, a little thyme; blend one table- 
spoonful of butter with one tablespoonf ul of flour, and 
dissolve in one half cupful of warm water; stir into the 
soup. Serve with croutons. 

CARROT SOUP. 

Boil six carrots in water; when thoroughly done 
drain them and pass them through a fine sieve. Mix 
the pulp thus obtained with as much clear stock 
(water will answer, but the soup will not be so good) 
as will make it of the desired consistency. Add pep- 
per, salt, and a pinch of sugar. Melt one ounce of but- 
ter and mix with it a tablespoonf ul of flour; then grad- 
ually add to the carrot puree; let it come to a boil, add 
a small piece of butter; serve with croutons. 
MOCK TURTLE SOUP. 

Boil a bay leaf and a scant cupful of lentils in 
salted water until tender. Mash through colander to 
remove husks. Put back in kettle and add water 
enough to make one quart of soup; blend one table- 
spoonful of butter with scant tablespoonful of flour 
and stir into the soup ; let come to a boil. Just before 
serving add fine slices of lemon, and two sliced, hard 
boiled, eggs. 

SCOTS BROTH. 

Wash two ounces of barley; soak it for three hours; 
chop one half of a medium sized head of cabbage, and 



16 Soups. 

oiie onion, put over to boil with the soaked barley, in 
one quart of water; salt to taste. Let boil for two 
hours; adding more water if it becomes too thick, be 
careful not to add too much water; season with savory 
herbs, or soup powder; add a tablespoonful of butter, 
and serve with croutons. 

WHITE TURNIP SOUP. 
Peel and prepare turnips according to quantity of 
soup desired, put them over to cook in boiling water; 
when half done add one fifth as much of onions, 
chopped very fine, with pepper and salt to taste. When 
turnips are tender pour the liquid through a sieve and 
rub the turnips through with a spoon. Return to ket- 
tle and add as much milk as is required to bring soup 
to the proper consistency; add a little parsley, chopped 
fine; one cupful of cream, and one tablespoonful of 
butter blended with one teaspoonful of flour. Serve 
with croutons. 

CREAM OF LIMA BEANS. 

Soak one cupful of dried lima beans over night; in 
the morning drain and add three pints of cold water. 
Cook until tender and rub through a sieve. Cut two 
slices of onion and four slices of carrot into small 
cubes; cook in two tablespoonfuls of butter until yd 
low, add one cupful of cream or milk, two tablespoon- 
fills of butter, two tablespoonfuls of flour, one tea- 
spoonful of salt, and one saltspoonful of pepper; and 
stir into the boiling soup. . Strain and serve. 



Soups. 17 

BEAN PUREE WITH TOMATO. 
To one pint of cold Boston baked beans, add one 
chopped, small, onion, one bay leaf, and one cupful of 
tomato; boil in one quart of water until tender, then 
mash through a colander, put back in kettle over the 
fire and add one tablespoonful of butter blended with 
one teaspoonful of flour; season to taste, let come to a 
boil, and serve with croutons. 



Savories and Relishes. 19 



SAVORIES AND RELISHES. 



SAVORY HASH. 

Take one third of brown lentils (which have been 
cooked tender and rubbed through colander) to two 
thirds of chopped cold boiled potatoes, add one cupful 
of bread crumbs over which has been poured one table- 
spoonful of melted butter. Season, adding savory, 
soup powder or sage and chopped onion, as preferred; 
put tablespoonful of butter in frying pan, add the 
hash, cover until thoroughly heated, then remove cover 
and let brown, turn out on platter garnished with 
parsley. 

NUT LOAF. 

Grind or chop very fine one half pound of nuts — 
any kind you prefer; add one pound of broken bread, 
one fourth pound of butter; turn on one pint of boil- 
ing water and one egg, well beaten, salt, pepper, and 
sage to taste; chop very fine. Rutter a pudding dish, 
cover the buttered surface with bread crumbs, pour in 
the mixture, and bake one hour or until well done. 
Turn out on a platter, garnish with parsley or celery 
tops. Serve with cranberry sauce. 

VEGETARLE SWEET RREADS. 
To six tablespoonfuls of lentils, previously boiled 
in salted water until tender and mashed through a 



20 Savories and Eelishes. 

colander, add three tablespoonfuls of bread crumbs 
and two beaten eggs, mix well together and fry by 
tablespoonfuls in plenty of hot butter. Serve hot, with 
green peas. 

STUFFED SQUASH. 
Boil or steam, a good sized summer squash, it needs 
to be of tender skin, leave on the skin and cut it once 
across before putting on to cook; let it cook until ten- 
der, be careful not to break in taking up; scoop out 
the seeds with a spoon, have ready some bread crumbs 
in which have been mixed one tablesponful of melted 
butter and tablespoonful of finely minced onion and 
an equal quantity of chopped parsley or mint, as you 
prefer, with salt and pepper to taste; fill the cavity i:i 
squash with this stuffing and fasten together. riacc 
in the oven and bake one half hour, basting frequently 
with butter and hot water. 

STUFFED CUCUMBERS. 

Take thnee medium sized cucumbers, pare, remove 
the seed centers and fill with stuffing. Bind the halves 
together with tape and steam until tender; remove all 
tapes, but one, that through the middle, lay them in a 
baking dish and brush them over with egg; then scat- 
ter fine bread crumbs and brown. Serve in long dish, 
with brown gravy. 

The stuffing is made as follows: Put one table- 
spoonful of melted butter in stew pan, fry in the but- 
ter until brown one onion and two medium sized 



Savories and Relishes. 21 

apples chopped fine. Drain from the fat and make 
into stuffing with bread crumbs flavored with a little 
mint, savory, or sage, as one prefers; whip one egg 
and stir in, with seasoning to taste. 

VEGETABLE CUTLETS. 

L"se as a basis the vegetables from which the clear 
soup stock is made; after they have been thoroughly 
drained, set away, and chilled they will chop nicely 
without mushing. To the quantity of vegetables used 
for one gallon of soup stock, add one half can of peas, 
and one quart of chopped, cold, boiled potatoes; pep- 
per and salt to taste. Mould in flat cutlet shapes, 
dip in fine bread crumbs, then in egg, again in bread 
crumbs, and fry in hot oil or butter. Serve hot. This 
will make about four dozen cutlets. If the chopped 
vegetables are placed in a cool place they will keep 
nicely several days. 

CELERY OX TOAST. 

After washing and removing green leaves, cut cel- 
ery stocks into pieces about four inches long and cook 
in boiling, salted, water; when tender, lay on buttered 
toast, moistened with the water the celery was cooked 
in; add a brown sauce, and serve. 

TURNIP SOUFFLE. 

Make a white sauce of three tablespoonfuls of but 

ter, three of flour, and enough milk to make a thick, 

white sauce; use three cupfuls of strained cooked 

turnip, whites of three well beaten eggs, a tea- 



22 Savories and Relishes. 

spoonful finely chopped onion; salt, and a dash of 
cayenne; mix all together, adding- the whites of eggs 
last folding them carefully in, bake in a well buttered 
pan in slow oven until a delicate brown. 

FARINA CROUSTADES. 

Put one quart of water in double boiler and add 
one teaspoonful of salt; when scalding hot stir in grad- 
ually one and one half cupful of farina; let it cook till 
very thick; then spread out on a flat buttered dish 
about one and one half inches thick; when perfectly 
cold cut with a round cutter and scoop out some of the 
center so as to make a sort of cup; brush over with the 
yolk of egg and set in oven till a delicate brown. 

For filling, cut into dice, three hard boiled eggs, 
season with salt, cayenne, and chopped parsley; add 
two tablespoonfuls of mushrooms cut in half; mix 
with enough well seasoned brown sauce to moisten 
well; fill the litle croustades and serve; pass more of 
the filling or sauce in a gravy boat. 

RICE CROQUETTES. 

One cupful of rice, boiled in one pint of milk and 
one of water until tender. While boiling, add butter 
the size of an egg, two teaspoonfuls of sugar, three 
eggs, and the juice and grated peel of one lemon. Mix 
well, make into rolls a finger long, and dip first into 
yolks of two eggs, well beaten, then into cracker 
crumbs, and fry in hot cocoanut butter. 



Savories and Relishes. 23 

ITALIAN MACARONI. 

Boil one third of a package of Macaroni in salted 
water until tender, drain and rinse in cold water; heat 
and cover with tomato sauce (see sauces and gravies). 
MACARONI PIE. 

Boil a quarter of a pound of macaroni in water 
until quite soft; pour off the water; add half a pint of 
milk, a quarter of a pound of grated cheese, a piece of 
butter, a very little mustard, salt, a pinch of cayenne, 
and a dust of white pepper. Let it boil for a minute, 
then bake in a dish lined with rich crust. The crust 
should be brushed with the white of egg to keep it dry. 
MACARONI CHEESE. 

Take the quantity of macaroni required to fill a 
baking dish two thirds full, and boil until tender in 
salted water, drain through a colander and rinse in 
cold water, place in baking dish with half a cupful of 
milk if quantity used is small, a whole cupful if two 
quart dish is to be filled, add cupful of grated cheese, 
pinch of soda and dash of cayenne; bake a delicate 
brown. 

VEGETABLE HOT-POT. 

Use one turnip, one Spanish onion, one cupful of 
stewed tomato, one and one half pound of potatoes; 
one half cupful of tapioca previously soaked, butter, 
pepper, and salt to taste. Cut turnip into dice and 
boil until tender, at the same time let tapioca cook 
clear. Cut potatoes up fine, and chop onion fine and 



24 Savories and Relishes. 

scald. Place a layer of onion at bottom of buttered 
baking dish, then tapioca, on top of this, potatoes, 
chopped turnip, and tomato, — with a little butter on 
each layer; repeat this until the dish is full, and have 
a layer of potatoes at the top. Bake in hot oven for one 
hour, the last quarter remove cover; add layer of bread 
crumbs and brown. 

WINTER VEGETABLE PIE. 

Place in baking dish, slices of cold boiled potatoes, 
onions, celery, and carrot, then add one scant cupful 
of stewed tomatoes and one half can of peas. Cover 
with stock, thickened to a gravy with butter and flour, 
cover with plain crust, and bake. A pie of this nature 
can be made with a great variety of ingredients; 
apples, boiled chestnuts, onions, and potatoes make a 
good combination. Rice, with a grating of cheese, 
celery, onion, and tomato, another variety. 
VEGETABLE HASH. 

Of cooked and chopped vegetables, use one carrot, 
one blood beet, two turnips, two quarts of finely sliced 
potatoes, one onion, and a stalk of celery; one sprig of 
parsley; put them in a stew pan, cover tight, and set 
in the oven. When thoroughly heated pour over a 
gravy of drawn butter and cream. Stir together and 
serve. 

NUT CROQUETTES. 

Shell and grind one pound of English walnuts, add 
one teaspoonful of salt, and the juice of half a lemon. 



Savories and Relishes. 25 

one tablespoonful of chopped parsley, a dash of cay- 
enne pepper; mix thoroughly. Place one cupful of milk 

in double boiler: rub one tablespoonful of softened but- 
ter with two tablespoonfuls of Hour; when the cream is 
hot, stir in the Hour and butter; cook until it thick- 
ens; season lightly. 

Then turn the thickened cream into the nut mix- 
lure; hav<- ready a well beaten egg and whip in; mix 
all together thoroughly. Set away to cool; when cold 
form into shapely rolls, dip in bread crumbs, then in 
beaten egg, again in bread crumbs, and fry quickly in 
hot fat. Be sure the fat is at right temperature, — 
seo "Important Notes." 

BISCUIT PATES. 

Make a nice light baking powder biscuit. Have 
ready, when the biscuits are done, one cupful of small 
mushrooms cooked tender and cut fine, dressed with 
one half cupful of cream, mixed with juice of mush- 
rooms, and thickened with one teaspoonful of flour, 
blended with teaspoonful of butter; season to taste 
with salt and pepper. Take a thin slice off of the 
bottom of the biscuit, dig out the center, leaving rea- 
sonably thick walls, put little piece of butter in the 
shell and fill with mushrooms dressing; serve at once. 
Stale biscuit may be used by toasting them a few 
minutes in a hot oven after they have been hollowed 
out. These are crisp and some prefer them to fresh 
biscuit. 



26 Savories and Relishes. 

YORKSHIRE PUDDING. 

To six large tablespoonfuls of flour, add one tea- 
spoonful of baking powder and one half teaspoonful 
of salt; sift thoroughly; beat the yolks of three eggs. 
and add milk enough to mix with flour and make the 
consistency of soft custard; whip whites of eggs to 
stiff froth and fold into mixture lightly. Melt a heap- 
ing tablespoonful of butter in dripping pan, letting it 
brown slightly; pour in the mixture and place in oyen; 
then pour oyer the top a half cupful of melted butter; 
brown another spoonful of butter, and when pudding 
is almost done baste with browned butter. When 
done cut in squares and serve with melted butter. 
FRIED APPLES. 

Wash apples and dry them, cut in circular slices 
through the core of the apples. Sprinkle liberally 
with sugar and fry in butter until well cooked. Serve 
on a platter. 

VEGETABLE SAUSAGES XO. 1. 

Take three cupfuls of grated bread crumbs and 
moisten with hot water; add salt, pepper, and mixed 
herbs. Beat till light, one egg and add to bind. 
Shape in small cakes, or rolls, and fry in hot grease. 
SAUSAGES XO. 2. 

Take one cupful of boiled, or Boston baked, beans ; 
heat, and mash through seive; chop two onions and 
boil very tender, mash, and add to beans. Place in 
oven one cupful of bread crumbs and let them dry and 



Sayories and Relishes 27 

brown, then roll to powder; add to the mixture, bind 
with an egg, and use savory or sage to flavor, with salt 
and pepper to season. Roll in shape, dip in wheat 
meal, and brown in hot butter or oil. 

CHINESE RICE. 

Wash rice thoroughly, have agate kettle half filled 
with boiling salted water. Sprinkle rice in the boiling 
water; let cook until rice is thoroughly tender; then 
drain through a sieve. 

CURRIED RICE WITH EGGS. 
Prepare Chinese rice and serve with curried gravy 
made as follows: Put one teaspoonful of chopped 
onion in frying pan, with one heaping tablespoon- 
ful of butter; thicken with browned flour and add 
sufficient water to make gravy of right consistency. 
Season with salt, pepper, and curry powder enough to 
delicately flavor. Heap rice in center of shallow dish, 
or platter, pour the gravy around the edge of rice. 
garnish with slices of hard boiled eggs, and lemon. 

BANANA FRITTERS. 
Slice bananas one half inch thick; squeeze over the 
slices some orange juice; stand for fifteen minutes; 
drain each piece, dip in fritter batter and fry. 

CURRIED RICE. 
Thoroughly wash one cupful of rice; let soak sev- 
eral hours in cold water; put two tablespoonfuls of 
butter in saucepan ; add one teaspoonful finely chopped 



2 s Savories and Eelishes. 

onion; when the onion begins to color drain the rice 
and add to onion and butter; stir a few minutes; add 
two teaspoonfuls curry powder, salt and pepper; then 
add two and one half cupfuls of boiling water; cover 
and cook rapidly for ten minutes; then move where it 
will cook very slowly three quarters of an hour. 
IRISH STEW. 

Chop fine a small onion, put over to stew in one 
pint of water; add a bay leaf and half a teaspoonfnl of 
salt; let simmer until onion is tender, take out the 
bay leaf; add pint of milk and one large potato, pared 
and sliced thickly; let simmer until potato is tender, 
then add one spoonful of Hour blended with half a tea- 
cupful of butter; add chopped three hard boiled eggs. 
pour over split baking powder biscuit and serve on a 
platter, garnished with parsley. 

CHESTXUT CBA KjIETTES. 

Boil one quart of the large French chestnuts; 
remove the shells and thin brown skin ; mash and run 
through a sieve; put into a double boiler, add enough 
sugar to sweeten, about two tablespoonfuls, the 
grated peel of one orange and juice of one half of a 
lemon, one tablespoonful of finely chopped citron ; beat 
the yolk of one egg with one tablespoonful of cream; 
add to the chestnuts; turn out and when perfectly cold, 
form into croquettes; dip in e^, then in bread crumbs 
or fine cake crumbs may be used; fry in deep hot fat. 

For the snuce, put into a double boiler one half cop- 



Savories and Relishes 29 

ful of thick cream, three fourths cupful of strong cof- 
fee, three tablespoonfuls of sugar and the yolks of four 
eggs well beaten; stir till it begins to thicken, remove 
from the tire; add juice of one half an orange, one 
tablespoonful of lemon juice, three teaspoonfuls Mar- 
aschino; serve with the croquettes. 



Mushrooms. 



MUSHROOMS. 



GRILLED MUSHROOMS. 

Prepared in this way the mushrooms must be large. 
After washing and peeling, score the tops with a knife 
and lav them for one hour in a pickle of oil, salt, 
pepper and lemon juice. Place them, tops down, on a 
close-barred gridiron and broil over a clear, slow fire. 
Serve on toast with a sauce made as follows: 

Chop the stalks and pieces of mushrooms that have 
broken in the washing and stew in broth for ten 
minutes with a little minced parsley and onion. Beat 
the yolk of one egg with a gill of cream and add 
slowly to the sauce. Stir the whole until hot without 
boiling and pour it over the toast. 

ESCALOPED MUSHROOMS. 
Put the mushrooms in a buttered baking-dish with 
alternate layers of crumbs, seasoning each layer plen- 
tifully with butter; add salt, pepper and a gill of 
cream or gravy. Bake twenty minutes, keeping cov- 
ered while in the oven. 

MUSHROOM PIE. 
Line a baking dish with rich crust. Drain the 
liquor from a can of small mushrooms, slice the mush- 
rooms, add one cupful of cream, or rich milk, and 



32 Mushrooms. 

tablespoonful of butter, to juice of mushrooms. Rea- 
son to taste and thicken with tablespoonful of flour 
blended with butter; add the mushrooms, fill in the 
baking dish, cover with top crust and bake a rich 
brown. Brown sauce may be used if preferred. 
AUNT SUSAN'S MUSHROOM PIE. 

Line a deep pudding pan with rich paste; fill two 
thirds full of mushrooms (if raw they must be stewed 
a few minutes first), make a gravy of flour rubbed very 
smooth with thick cream, or with butter and milk, 
thin with boiling water, season w 7 ith salt, pepper and 
soup powder, pour over the mushrooms, cover with 
paste and bake. 

BAKED MUSHROOMS. 

Toast for each person a large slice of bread and 
spread over with rich sweet cream; lay on each slice, 
head downward, a mushroom, or if small, more than 
one; season and fill each with as much cream as it will 
Ihold. Place over each a custard cup, pressing well 
down to the toast; set in a moderate oven and cook 
fifteen minutes. Do not remove the cups for five min- 
utes after they come from the oven, as thereby the 
flavor of the mushroom is preserved in its entirety. 
STEWED MUSHROOMS. 

Drain off the juice from a can of small mushrooms; 
put a heaping tablespoonful of butter into a frying 
pan; add two tablespoonfuls of flour and brown well, 
: tirring all the time; then pour in the juice of mush- 



Mushrooms. 33 

rooms with water enough to make a ihin gravy; season 
with salt, pepper, and soup powder; add mushrooms 
and stew a few minutes, then serve. 

MUSHROOMS IX WHITE SAUCE. 

For stewing, the smaller mushrooms are prefer- 
able. Carefully peel the tops, cut the ends of the 
stalks level, wash and drain in colander. They 
should be stewed, till tender, in as little water as 
possible. When thoroughly cooked, add a pint of 
cream, or new milk, and thicken in usual way with 
Hour blended in melted butter. 

MUSHROOMS WITH LEMON. 

Use the small canned mushrooms, separate the 
mushrooms from the liquor, put them, with one table- 
spoonful of butter in saucepan; add one tablespoonful 
of lemon juice, a pinch of white pepper, and one 
(pian m- of a teaspoonful of salt; place the saucepan 
over a slow fire and cook gently fifteen minutes, then 
serve 



Eggs. 35 



EGGS. 



CURRIED EGGS, NO. 1. 

Put into saucepan two tablespoonfuls of butter, 
add one half teaspoonful onion juice; cook slowly 
Till The onion begins to color; then add one table- 
spoonful flour and one teaspoonful curry powder; 
when perfectly smooth add three fourths of a cupful of 
clear stock and one half cupful of cream; cook for five 
minutes, stirring constantly; season with salt and 
pepper. Cut six hard boiled eggs into halves length- 
wise; strain the sar.ee over them and let stand on the 
stove a few minutes till thoroughly heated. Serve on 
thin squares of toast. 

CURRIED EGGS, XO. 2. 

Boil half a dozen eggs hard and let them got cold. 
Fry in butter two large onions cut in thin slices, and 
let them get quite brown, season these with pepper and 
salt, and add a pint of boiling water; when the onions 
have stew T ed for a little while, put in a cupful of milk 
thickened with arrowroot, or flour, and flavor with 
curry powder, let it simmer, then put in the eggs cut 
in halves, making them hot, but do not let them boil. 
The amount of curry powder used is a matter of taste; 
garnish the dish with boiled rice, and serve very hot. 



36 Eggs. 

BAKED EGGS. 

Butter gem pans and line with fine, buttered, bread 
crumbs. Break one egg carefully into each pan, 
season with bits of pepper, salt and butter, cover 
lightly with buttered bread crumbs, and bake in oven 
until delicate brown. 

SCRAMBLED EGOS. 

Break the eggs into a bowl and beat moderately 
light; add cream in proportion of one tablespoonful to 
every two eggs; season to taste. Have one tablespoon- 
ful of butter melted in hot frying pan and pour into 
tin- mixture. Stir until cooked solid, turn on hoi 
platter and serve at once with toast. 

SHIRRED EGGS. 

Set a saucer on the stove — the heavy Japanese ware 
stands the heat best — and put in it a teaspoonful of 
butter, when hot break two eggs into the dish, let 
cook until they bubble, and begin to set. Serve in the 
dish in which they are cooked, slipping the saucer on 
to a small plate. Serve at once. 

HARD BOILED EGGS. 

The eggs should be placed in boiling water, then 
set where they will simmer, rather than boil, and be 
left for fifteen minutes; the yolks will be dry and fine. 
To make them peel easily slip at once into cold water 
<m removing from the fire. 



Eggs. 37 

LYONNAISE EGGS. 
Put one half tablespoon fill butter in sauce pan, add 
one teaspoonful onion juice, cook slowly live minutes. 
Add one tablespoonful flour and, when well mixed, 
add one and one half cupfuls milk, stir till it thickens, 
season with salt and pepper, pour the sauce in a bake- 
dish, and break six eggs onto the sauce. Sprinkle 
quite thickly with bread crumbs, put bits of butter 
over all, and set in the oven for three or four minutes. 

EGGS WITH MUSHROOMS. 
Trim and peel the mushrooms; put them in stew- 
pan with butter, and cook until lender, season to taste. 
Place in shallow dish pouring the butter over them, 
then break over them eggs enough to cover, sprinkle 
thickly with bread crumbs and add bits of butter, 
place in hot oven long enough to set the eggs. Do not 
let the eggs harden; four or five minutes is the time 
usually required. Serve at once. 

SAVORY EGGS. 

Fry slices of Spanish onions until a delicate brown ; 
add a tablespoonful of chopped parsley, pepper and 
salt, blend fat with tablespoonful of flour; add a pint 
of hot milk. Have ready some hard boiled eggs, 
quarter, and heat in the prepared sauce. Serve on 
toast. 

FRICASSEED EGGS. 

Boil the eggs till hard, take them out of the shells 
and arrange on a platter either in halves, or the yolks 



38 Eggs. 

whole and whites cut in dice; make a rich white 
sauce and pour over them, garnish the disli with 
parsley. 

EGGS FORCED. 

Roil the number of eggs required; throw into cold 
water to chill; peel, and cut crosswise, take out the 
yolks, being careful not to break the whites. Rub the 
yolks with tablespoonful of butter (if six eggs are 
used), add two tablespoonfuls of cooked, chopped, 
mushrooms, pepper, salt, and one tablespoonful of 
chopped parsley; heat this mixture and beat it to a 
paste. Stuff with it the whites of the eggs and serve 
cold on bed of cress. 

EGG CUTLETS. 

For each cutlet allow one hard boiled e^. chopped 
line, a tablespoonful of bread crumbs, the same quan- 
tity of grated cheese, a pinch of curry powder, pepper 
and salt; mix the whole with the beaten yolk of a raw 
egg and shape like cutlet; dip in white of egg and 
bread crumbs and fry brown; serve very hot. 
ROASTED EGGS. 

Fresh eggs well roasted are considered by some to 
be much richer than boiled eggs. Eggs may be 
roasted in the oven or in hot ashes, ('are should be 
taken to turn them, where the heat is unequal. 
EGGS EX CREAM. 

Put half a cupful, or more, of cream into a shallow 
earthen dish, and place the dish in pan of boiling 



Eggs. 39 

water. When the cream is hot, break in as many eggs 
as the bottom of the dish will hold, and eook until 
well set, basting them occasionally over the top with 
the hot cream, season to taste, and serve promptly. 

ESCALOPED EGGS. 
Boil six eggs fifteen minutes, the water should 
simmer, rather than boil; then slip the eggs into cold 
water for a moment, to make them peel easily, remoye 
the shells and set aside to cool. Make a white sauce 
of rich milk thickened with butter and flour, seasoned 
to taste. Remove the whites of eggs and chop; cream 
the yolks with one half cupful of cream and add to 
white souce. Stir in the chopped up whites, and add 
a teaspoonful of chopped parsley; place in baking dish, 
sprinkle bread crumbs and bits of butter over the top 
and set in hot oven just long enough to brown deli- 
cately. 

POACHED EGGS, SPANISH STYLE. 

Heat an earthen pan slowly and melt in it a table 
spoonful of butter; add a teaspoonful of salt, a 
smaller quantity of pepper and a small onion minced 
very fine; or in place of the onion, use parsley, and 
sweet herbs, or a combination of all together as you 
prefer. Drop in the eggs one at a time; do not stir, 
but let them brown a little; turn carefully and brown 
on the other side. In Spain and Mexico they are 
served in the dish in which they are cooked, and as 
hot as possible. 



40 Eggs. 

SWISS EGGS. 

Cover the bottom of a dish with two ounces of 
fresh butter and on this scatter grated cheese; drop 
the eggs upon the cheese without breaking the yolks, 
season to taste. Pour over the eggs a little cream and 
sprinkle with about two ounces of grated cheese; set 
in a moderate oven for ten or fifteen minutes. 

FRENCH OMELET (PLAIN). 
Beat the yolks of six eggs to a cream, and beat 
whites to a stiff froth, add two tablespoonfuls of 
cream, or rich milk, to the yolks, season to taste, whip 
in the beaten whites lightly. Have omelet pan well 
oiled with butter and moderately hot; cook slowly 
until browned slightly on the bottom, then set pan in 
upper grate in hot oven. Serve on a platter garnished 
with parsley. 

DRESSED OMELETS. 
A nice variety can be given omelets by filling sup- 
plied just before folding. 

TOMATO DRESSING. 
Five tomatoes stewed down, and seasoned with 
salt, pepper and butter. Spread on omelet just before 
folding. 

OMELET, WITH FRENCH PEAS. 
Heat and drain one can of peas, season with salt, 
pepper and butter. Cover the platter and serve omelet 
on peas. 



Eggs 41 

MUSHROOM FILLING. 

If fresh mushrooms arc used, select the small 
variety; peel and slice them, stew until tender in 
butter; season to taste and spread on omelet before 
folding. 

FOAMY OMELET (SWEET). 

Beat the yolks of six eggs to a cream, add one half 
cupful of cream, one tablespoonful of sugar. Whip 
the whiles to a stiff froth, and add one half to the 
mixture; have frying pan moderately hot, melt one 
teaspoonful of butter in pan; ho careful not to brown, 
and pour in the mixture. Cook carefully, lifting pan 
from lire frequently so it will not scorch on the bot- 
tom; when nearly set, pour over the rest of whites of 
eggs, and sprinkle with powdered sugar, flam set in 
oven until whites of eggs sot ; have ready a hot platter, 
slip omelet on to platter, lay spoonfuls of jelly on ome- 
let and double quickly. Serve at once. This omelet 
without sweetening is very nice with savory dressing, 
such as minced herbs heated in butter. 

BREAD OMELET. 

Crumble a cupful of stale bread and soak in half a 
teacupful of milk. Then beat quite smooth, and add 
half a teaspoonful of salt and five beaten eggs. But- 
ter a shallow pudding dish well, pour in the mixture, 
and bake in an oven about ten minutes, serving at 
once in the same dish, as it falls quickly. 



42 Eggs. 

VEGETABLE OMELET. 

Chop an onion finely, together with two crisp heads 
of lettuce, season with salt and pepper, and stir in 
six well beaten eggs, add three tablespoonfuls of 
cream. Pour into hot, buttered spider, and when 
thickened, but not hardened, fold over and serve on 
hot platter. Parsley may be used, if preferred, in 
place of lettuce. 

CHEESE OMELET, NO. 1. 

Break three eggs into a basin; whip them till well 
mixed; add pepper and salt, and two ounces of grated 
cheese; melt one tablespoonful of butter in frying pan: 
when the butter is quite hot pour the mixture into the 
pan; as soon as it begins to set, draw the thickening 
portion from the bottom of pan with a silver fork, 
letting the liquid substance cover the pan, do not stir; 
repeat this operation until it is all sufficiently cooked; 
then turn onto a heated platter, garnished with 
parsley, or cress. 

CHEESE OMELET, NO. 2. 

Mix to a smooth batter three tablespoonfuls of 
flour with half a pint of milk. Beat together four 
eggs, a little salt and one fourth of a pound of old 
cheese grated. Add these to the flour and milk and 
mix all, beating briskly for several minutes. Put 
three ounces of butter on a frying pan, and when it is 
boiling hot pour in the mixture and cook to a nice 
brown on both sides, turning carefully. Serve on a 
hot dish. 



Eggs. 43 

EGG AND ASPARAGUS. 

Cut about two dozen stalks of asparagus iuto inch 
lengths and boil tender. Drain, pour over a cupful of 
drawn butter; stir until hot, turn into a baking dish. 
Break about six eggs on top, put a bit of butter on 
each, with salt, and pepper; put into -a quick oven 
until the eggs are "set." 

DEVILLED EGGS. 

Boil the eggs for twenty minutes, remove the 
shells, cut each e^ in half without breaking the 
whites; take out the yolks and pound them in a mor- 
tar, adding cayenne, salt and curry powder. Stuff the 
whites with this paste and join the eggs to their orig- 
inal shape. Cut off just sufficient of each broad end 
to enable them to stand, and arrange them thus on a 
dish in a bed of cress or parsley. 

EGGS OX TOAST. 

Put one tablespoonful of butter in a chaffing dish, 
and when bubbling add one tablespoonful of flour, one 
half teaspoonful of salt, one half saltspoonful of pep- 
per, and, gradually, one cupful of milk. Add the whites 
of three hard boiled eggs, chopped fine. When hot, 
pour over three slices of toast. Rub the yolks through 
a strainer over all and garnish with parsley. 



Savory Sauces and Gravies. 45 



SAVORY SAUCES AND GRAVIES. 



Nut butter is an excellent substitute for meat 
essence in gravies, stocks, and sauces. It should be 
used in the proportion of one tablespoonful to one 
quart of water. 

BROWN SAUCE. 

Heat a pint of thin cream; when boiling- add a 
tablespoonful of flour, browned in the oven and 
rubbed to a smooth paste with a little cold milk; salt 
to taste; cook thoroughly for ten minutes; then add 
one cupful of hot, stewed, strained tomato. Beat thor- 
oughly. 

TOMATO SAUCE, NO. 1. 

Melt one tablespoonful butter, add one tablespoon- 
ful of chopped onion, fry until delicate brown; then 
add one tablespoonful of flour; gradually pour in one 
cupful of clear soup stock and one half cupful of 
strained juice of tomato. Season to taste, and cook 
until it thickens. Nut or dairy butter may be used. 
TOMATO SAUCE, NO. 2. 

Put one half can- of tomatoes, one cupful of water, 
two cloves, two alspice berries, two pepper corns, two 
sprigs of parsley, one teaspoonful of mixed herbs, 
over to boil in granite saucepan; fry one tablespoonful 



•16 Savory Sauces and Gravies. 

of chopped onion in one tablespoonful of butter till a 
delicate brown* tlien add tomato mixture and one 
heaping tablespoonful of corn starch that has been dis- 
solved in cold water. Simmer ten minutes, add one 
half teaspoonful of salt; and one half saltspoonful of 
pepper, add a dash of cayenne, if liked. Strain. 

WHITE SAUCE. 

To one pint of milk add one heaping tablespoonful 
of flour blended with one tablespoonful of melted 
butter; boil until it thickens, salt to taste, add one 
half cupful of cream. If too thick, thin with hot milk, 

CHEESE SAUCE. 

Flavor white sauce by adding grated cheese, and 
stir until the cheese is quite melted. 

DUTCH SAUCE. 

To four ounces of butter add the well beaten yolks 
of three eggs, a teaspoonful of flour, a dessertspoonful 
of lemon juice and salt to taste; put in double boiler 
and stir gently until it thickens; do not let it boil or 
it will curdle. This sauce is very nice with asparagus 
or cauliflower. 

DRAWN BUTTTEK. 

One half cupful of butter, rubbed well with two ta- 
blesponfuls of flour; put into saucepan with about one 
pint of boiling water, stir constantly until well melted 
Add one tablespoonful of chopped parsley. 



Savory Sauces and Gravies. 47 

BUTTER SAUCE. 

Season a cupful of flonr with pepper, nutmeg, and 
cloves. Mix it with water into a thin paste, and 
work in a piece of butter about the size of an egg. 
I 'ut the paste into a pan over the fire, and boil it for a 
quarter of an hour, then take it off, and add some fresh 
butter in small portions at a time, continually stirring 
the contents, to prevent the butter from rising to the 
surface. Afterwards add lemon juice to flavor, and 
mix thoroughly. This sauce may be used with almost 
any vegetable. Another way of making butter sauce 
sometimes called oiled butter, which is generally liked, 
is to take as much fresh butter as will be wanted, and 
melt it, but do not let it brown. Skim it, pour it out, 
let it rest a minute, then drain it from the curd at the 
bottom, and serve. 

BROWN BUTTER GRAVY. 

Take one bay leaf, and a teaspoonful of chopped 
onion and simmer fifteen minutes in one pint of water. 
Brown two tablespoonfuls of flour. Put one heaping 
tablespoonful of butter in frying-pan, melt, browning 
slightly, add flour, then the strained water that is 
flavored with onion and bay leaf; let boil, if too thick 
add more hot water. Bait and pepper to taste. 



Cheese Dishes. 49 

CHEESE DISHES. 



AN ENGLISH MONKEY. 

Soak one cupful of bread crumbs in one cupful of 
milk about ten or fifteen minutes. Melt one table- 
spoonful of butter, add one cupful of cheese broken 
into small pieces; stir until melted; add the crumbs 
and one beaten egg, one half teaspoonful of salt, a 
few grains of cayenne, and a piece of bicarbonate of 
soda as large as a pea. Cook for five minutes; serve 
on wafers. 

RICE AND CHEESE. 

Take one pint of boiled rice and one cupful of 
grated cheese; add to the cheese a dash of cayenne 
pepper and soda the size of a small pea; mix thor- 
oughly. Place the rice and cheese in alternate 
layers in buttered baking dish. Sprinkle bits of but- 
ter over the top and bake in hot oven until brown. 

WELSH RAREBIT. 

Take one fourth pound of good rich cheese, grate it, 
add one half cupful of milk; put in a double boiler. 
Mix one half teaspoonful mustard, one saltspoonful of 
salt, a sprinkle of cayenne pepper and soda the size of 
a small pea, to a smooth paste with a little milk; add 
the yolks of two eggs, and beat well. When the 
cheese is melted stir in mixture of egg and seasoning, 



50 Cheese Dishes. 

add two teaspoonfuls of butter, and cook until it 
thickens, stirring constantly. Pour over toast, or 
heated square crackers and serve at once. 
CHEESE PUDDING. 

Grate one half pound of cheese and add a dash of 
cayenne, and soda the size of a pea; add six ounces of 
grated bread, using crust and all; mix with pepper 
and salt to taste, melt two ounces of butter in one 
gill of boiling milk and pour over the mixture (cook in 
double boiler and stir until cheese is melted), then 
beat in the yolks of three eggs, beat wiiites of eggs 
stiff and add them to the mixture (after it is set off of 
the stove), then pour into a greased pudding dish and 
bake in moderately hot oven. 

CHEESE STRAWS. 

Sift one cupful of flour, one half teaspoonful of 
baking powder, a dash of cayenne pepper, and salt 
thoroughly. Then work in two tablespoonfuls butter, 
add three fourths of a cupful of grated cheese and 
mix to a soft dough with milk. Roll out lightly on a 
floured board, cut in strips the length of a pencil, also 
make some small rings. Bake in a hot oven until 
delicate brown. Put sticks through one or two of 
the rings. Nice to serve with salads, or for lunch 
boxes. 

ESCALOPED POTATOES, WITH CHEESE. 

Slice cold boiled potatoes and sprinkle with salt 
and pepper; prepare a good cream sauce; put a layer 



I Iheese Dishes. . 51 

of sauce, then oiie of potato into a shallow bake dish, 
having the last layer of sauce; cut some thin strips of 
cheese about two and one half inches long, lay them 
on top of the potatoes, sprinkle with bread crumbs. 
put into a good oven till slightly browned and the 
cheese is somewhat melted. 

CHEESE PATES, XO. 1. 

Make a good short crust, roll it out very thin and 
line as many patty pans as will be required; fill them 
with stale bread crumbs, or dry rice. Cover with 
crust and bake in a quick oven. When cooked, 
remove the lid and take out the bread, or rice; till up 
the case with cheese mixture; brush round the edge 
with egg and cover with the lid. Serve very hot. 

Cheese Mixture. — Grate one half pound of good 
rich cheese, add a dash of cayenne pepper and a tiny 
speck of soda, mix with white sauce to the consistency 
of cream, stir over the fire until the mixture is thick, 
remove from stove, and add one well beaten yolk of 
e-gg. Fill the cases while hot and serve at once. 

CHEESE PATES, XO. 2. 

Cut rounds of bread two and one half inches thick 
and with a sharp knife or smaller cutter cut the center 
nearly through; spread all over with soft butter, put 
into a quick oven till a delicate brown, grate enough 
dry cheese to make one large cupful ; season with salt, 
cayenne and a very little dry mustard; moisten with 
cream and stock till you have a smooth paste, adding 



52 Cheese Dishes. 

a few drops of onion juice; fill the centers of the bread 
rounds; the cheese must not be too soft; put in a quick 
oven till cheese is melted, then draw to the edge of 
the oven; put a spoonful of beaten white of egg on 
top of each center, let color for a moment and serve. 
CHEESE RELISH. 

Fill a baking dish with alternate layers of grated 
cheese, in which you have mixed a tiny speck of soda. 
a dash of cayenne pepper, and bread crumbs, placing 
crumbs in bottom of dish. When filled, pour over it 
rich milk, or cream, in proportion of one half pint to 
each cupful of crumbs. Salt to taste and bake for 
twenty minutes in a reasonably hot oven. 
CHEESE FUFF. 

Butter liberally two slices of bread and place one 
in bottom of baking dish; grate one fourth pound of 
cheese and sprinkle half of it over the buttered bread 
with a little salt, a dash of cayenne pepper, and soda 
the size of a pea; then add another slice of buttered 
bread and the rest of the grated cheese; season as 
before; whip two eggs to a froth and beat into one 
pint of milk; pour it over the bread and cheese mixture 
and bake a delicate brown; serve hot. 
CHEESE WAFERS. 

Take a quarter of a pound each of flour, butter, and 
grated cheese; mix them thoroughly with one quarter 
of a saltspoonful of cayenne pepper. Mix with yolk of 
egg and water to a smooth stiff paste; roll this out to 






Cheese Dishes. 53 

the thickness of half an inch, then cut into pieces about 
three inches long and one inch wide. Bake these until 
they are lightly browned, and serve them as hot as 
possible. 

CHEESE CUSTARDS. 
Six tablespoonfuls of grated cheese, two of butter, 
four eggs, one cupful of milk with a teaspoonful of 
corn starch stirred into it, salt and pepper to taste. 
Beat the eggs very light and pour upon them the 
healed milk (with a pinch of soda), having thickened 
with the corn starch. While warm add butter, pep- 
per, salt and cheese. Beat well and pour into greased 
custard-cups. Bake in a quick oven about lift ecu 
minutes, or until high ami brown. Serve at once, as a 
separate course, with bread and butter, after soup, or 
before serving dessert. 



Salad Dbessings, and Salads. 



SALAD DRESSINGS, AND SALADS. 



CREAM DRESSING. 

To one pint of boiling- cream, add two ounces of 
flour,, stirred to a smooth paste with two ounces of 
butter; cook two minutes. Remove from sauce pan 
and add one ounce more of butter, stirring until cool 
and perfectly mixed; then season to taste with lemon 
juice, salt, pepper, and must aid (blending the mus- 
tard first in a little lemon juice). Add sliced olives; 
or, if preferred, use one tablespoonful of chopped 
parsley and one half teaspoonful of finely chopj>ed 
onion; the olives are best with cabbage, and onion and 
parsley with mixed salads. 

PLAIN DRESSING. 

Beat one egg very light; add one tablespoonful of 
vinegar and cook in double boiler until thick; place 
one tablespoonful of butter in a bowl and pour the 
hot custard over it; beat until smooth, then add mus- 
tard and salt to taste — one half teaspoonful of mus- 
tard, and saltspoonful of salt is the usual proportion, 
— with half a teaspoonful of sugar to blend. Set away 
to cool. Just before using, add sufficient sweet cream 
to thin to the consistency of rich cream. 



56 Salad Dressings, and Salads. 

MAYONAISE DRESSING. 

To the yolks of two eggs add a scant teaspoonful of 
mustard, equal quantity of salt, and a dash of cayenne 
pepper, stir, then add, very slowly almost drop by 
drop, one teacupful of olive oil. The mixture should 
be as thick as butter, then add one tablespoonful of 
lemon juice, if two thick, thin with sweet cream. For 
cabbage or potato salads it is well to add one half 
cup of sweet cream, while for tomato, aspic or plain, 
no cream should be used. 

FRENCH DRESSING. 

Mix one half teaspoonful of salt, with one half 
saltspoonful of pepper and two tablcspoonfuls of 
lemon juice; then add sIoavIv. stirring briskly, one 
half cupful of oil. Very nice for plain salads. 
COOKED SALAD DRESSING. 

Mix one tablespoonful of sugar, one teaspoonful of 
mustard, one teaspoonful of salt, a speck of cayenne 
and the yolk of one egg; add two tablcspoonfuls of 
melted butter and one half cupful of milk. Stir over 
boiling water until it thickens. Take from the fire 
and add the beaten white of the egg and two table- 
spoonfuls of lemon juice. 

AUNT SUSAN'S SALAD DRESSING. 

Beat together one level teaspoonful of mustard, one 
heaping teaspoonful of sugar, oik- dessertspoonful of 
melted butter, one half teaspoonful of salt and the 
yolk of one egg\ add one cupful of milk and cook in 



Salad Dressings, am> Salads. 57 

double boiler until it thickens; stirring all the while. 

AYhen thick add lemon juice or vinegar to taste. This 
dressing can be kept any length of time by bottling, 
not necessary to seal. 

SALAD CREAM. 

Heat one half cupful of vinegar and one half cup- 
ful of sugar. When very hot add one half cupful of 
sour cream into which the yolks of 1 wo eggs have been 
beaten. Stir well, remove from the fire and then chill 
before using. 

Very nice on cabbage salad. 

SPRING SALAD. 

In a salad bowl put a layer of fresh watercress. 
then a layer of thinly sliced cucumbers, then a layer 
of tomatoes with a teaspoonful of chopped chives. 
Repeat the process and put a border of watercress 
round the bowl. When ready to serve pour on a 
French dressing and toss until well mingled. 

STUFFED TOMATO SALAD. 

Select good sized, smooth, solid tomatoes, scald and 
skin quickly, slip into ice-water to chill, then carefully 
remove center without breaking under part; remove 
seed pulp with your finger, then fill w 7 ith a chopped 
mixture of onion, cucumber, parsley, and cress; cover 
with mayonaise dressing and serve on platter 
garnished with lettuce leaves, or parsley. One should 
use judgment in regard to any mixture given-in receipt 
of this nature, and omit any article not pleasing to 



58 Salad Dressings, and Salads. 

individual tastes, for instance some prefer to omit par- 
sley, others do not like onion, etc. 

PLAIN TOMATO SALAD. 

Choose smooth round medium sized tomatoes, 
scald, and skin quickly. Set away to chill, serve on 
lettuce leaves with thick niayonaise dressing. 
TOMATO ASPIC. 

To one quart of strained tomato juice, add one bay 
leaf, one teaspoonful of chopped onion, and one tea- 
spoonful of salt; let boil ten minutes, strain through 
fine sieve, or cheese cloth. Set back on stove and 
thicken with two or more tablespoonfuls of corn- 
starch, previously dissolved in one third cup of cold 
water; let boil until clear, turn into wet mould, and 
set away to chill. Serve on lettuce leaves with thick 
mayonaise dressing. 

SUMMER SALAD. 

Take two small heads of nice tender lettuce; tear, 
do not cut, add one pint of wax or string beans, that 
have been cooked till tender. Add one medium sized 
cucumber, sliced thin, and one young onion, two hard 
boiled eggs, sliced, add a dash of cayenne pepper, 
cover with mayonaise or French dressing. 
ITALIAN SALAD. 

Select two small heads of crisp tender lettuce, 
wash carefully; pare and slice one medium sized cu- 
cumber; cut fine one third cupful of parsley; wash one 
bunch of water cress; clean six crisp round radishes 



Salad Dressings, and Salads, 59 

but do not pare, slice thin; slice very thin as much 
onion as suits your taste, mix all together and dress 
with oil. lemon juice, salt and cayenne pepper, mixed 
thoroughly until the lemon cuts the oil; this result is 
obtained more quickly if your oil is thoroughly chilled 
and is added slowly to the lemon juice and salt; add 
pepper last. This is a delicate and delicious summer 
salad. 

STRING BEAN SALAD. 

String, wash and break into inch lengths one quart 
of tender beans. boil in salted water until tender; drain 
thoroughly, then mix with one cupful of French dress- 
ing, and let stand until cold. Serve on lettuce leaves, 
and just before sending to the table add a little more 
dressing. 

LIMA BEAN SALAD. 

If fresh beans are used boil until tender in salted 
water; in winter use the California dried beans and 
soak over night, then boil gently till tender; drain, 
and when cold sprinkle with salt and pepper; add one 
tablespoonful of chopped parsley and a few drops of 
onion juice; pour over a French dressing, or, if you 
prefer, a mayonaise; arrange on crisp lettuce leaves, 
garnish with hard boiled eggs. 

NUT AND CELERY SALAD. 

To three cupfuls of finely cut celery, add one cupful 
of chopped English walnuts; dress liberally with may- 
onaise dressing, thinned with cream. Garnish with 
celery leaves and slices of lemon. 



60 Salad Dressings, and Salads. 

PLAIN CELERY SALAD. 

Wash and finely cut the celery, and coyer with 
niayonaise creamed dressing. Serve with slices of 
lemon. 

POTATO VXD CELERY SALAD. 

Cut in dice one pint of cold, boiled, potatoes, add 
two cupfuls of finely cut celery. Pour oyer one half 
cupful of French dressing; let stand twenty minutes. 
Then coyer with niayonaise and garnish with celery 
leaves and sliced lemon. 

POTATO SALAD NO. 1. 

Cut cold boiled potatoes into small dice, add one 
tablespoonful of onion juice, or tablespoonful of 
chopped onion (if onion flavor is liked). Sprinkle with 
celery seed and dress with oil, salt, cayenne, and 
lemon juice, the same as Italian salad. 

POTATO SALAD XO. 2. 
Arrange a parsley border and lay on slices of boiled 
potato, add a few drops of onion juice, or bits of finely 
chopped onion, or celery; then add finely chopped 
whites of hard boiled eggs; ornament the top with 
chopped parsley and yolks of boiled eggs, and dress 
liberally with French dressing. Chill before serving. 

POTATO SALAD XO. 3. 
Slice five or six cold boiled potatoes, one cucumber, 
a dozen olives, and three small onions, into a bowl; 
add half a teacupful of capers, a few chopped meats 



Salad Dressings, a\i> Salads. 61 

of English walnuts, and cover with mayonaise dress- 
ing. 

BEET SALAD. 

Boil small sized beets till tender in salted water; 
remove the skin, scoop ou1 the center — leaving the 
sides one quarter of an inch thick; pour over them a 
French dressing to which has been added a few drops 
of onion juice; stand aside for an hour. Chop up four 
stalks of crisp celery and one encumber; add one table- 
spoonful of chopped parsley, one half teaspoonful of 
onion juice and the chopped pieces of the beet taken 
from the centers; mix all together, drain the beets, 
and till with tin/ mixture; arrange on water cress, pour 
over it a French dressing. 

CABBAGE SALAD. 

Select a solid, white, head of cabbage, cut in half; 
then slice as finely as possible, with sharp knife or 
cabbage cutter the quanity desired; let stand in cold 
salted water for half an hour, drain thoroughly, and 
dress freely with cream dressing, to which has been 
added a dozen sliced olives, and a teaspoonful of 
chopped parsley. 

SALAD OF GRAPE FRUIT AND WALNUTS. 

Remove the pulp carefully from the grape fruit and 
add walnut meats in proportion of one half to the 
quanity of pulp; make a dressing of three tablespoon- 
fuls of oil, with salt to taste, a dash of cayenne pepper, 



62 Salad Dressings, and Salads. 

and one tablespoonful of lemon juice; pom- this over 
the grape fruit and walnuts, and serve very cold. 
A SWEET SALAD. 

Slice bananas, and place in pudding, or salad dish, 

alternate layers of banana and strawberries, covering 

each layer liberally with sugar. Cover with whipped 

cream. Instead of strawberries, oranges may be used. 

ORANGE SALAD.* 

Beat the yolks of four eggs until very thick and 
light colored, then beat into them, gradually, one cup- 
ful of sifted, powdered sugar an J half a level tea- 
spoonful of salt; beat until the sugar is dissolved. 
Next add the juice of two lemons and beat again. Pool 
and slice thin, six bananas. Peel four oranges, cut- 
ting close to the pulp, pick out the seeds, and slice 
oranges across in thin slices. Tut into a deep glass 
dish a layer of bananas, then of the dressing, then of 
the orange, then again a layer of each in the same 
order with banana on the top, and pour the remainder 
of the dressing over it. Set on ice and serve very cold. 
SALMAGUNDI. 

Cut into neat strips three cold boiled potatoes, one 
carrot, one large beet, one half of a small cauliflower — 
all boiled and cold. Pile in attractive order on a flat 
dish; chop a cucumber pickle fine and strew over the 
pile, cover with raw tomatoes, pared and sliced; sur- 
round with crisp lettuce leaves as an outer bordering 
and pour mayonaise dressing over all. Pass a boat of 



Salad Dbessings, and Salads. 63 

dressing with the salad, also toasted crackers and 
cheese. 

LETTUCE AND GRAPE FRUIT SALAD. 
Tear a head of washed lettuce into pieces. Pare 
and divide into carpels one grape-fruit. With a pen- 
knife slit the white skin that envelops each carpel; 
take hold of the two ends, bend it back, and the fruit 
will fall out in little pieces, remove the seeds. Pour 
fruit and juice over the lettuce, and serve with a 
French dressing. 



Vegetables. 65 



VEGETABLES. 

CREAMED VEGETABLES. 

Take equal < inanities of carrots, turnips, asparagus, 
peas and cauliflowers. With a vegetable scoop cut 
the carrots and turnips into pieces a quarter of an 
inch square, or turn them into the shapes of olives, 
filberts, &c. Divide the cauliflowers and asparagus 
into small, neat pieces. Cook the vegetables separate- 
ly in plenty of water; when tender drain and dry 
them; cover with while sauce and serve. 

ESCALOPEI) ONIONS, CAULIFLOWER, OK 
ASPARAGUS. 

Boil until tender, then put in baking dish and 
pour over sauce made of one tablespoonful of butter 
rubbed into one and one half tablespoonfuls of flour, 
pour over it one pint of hot milk, and cook until it is 
like a custard. Sprinkle thick with bread crumbs and 
bake one half hour. Cut the vegetables into small 
pieces before pouring over the sauce. 



ASPARAGUS. 



RAKED ASPARAGUS. 
Place the asparagus with the root ends together in 
a baking dish; sprinkle in salt and black pepper; mix 



66 Vegetables. 

two tablespoonfuls of flour smoothly with soft butter 
to make a thin paste; spread it over the asparagus; 
cover the dish with a plate; lay a weight on it; cook 
it until the asparagus is very tender. It may be 
served in the dish in which it is baked. 
ASPARAGUS OX TOAST. 

Cut away the hard ends; wash, then tie lightly 
together in a large bunch with the heads all one way; 
set in deep kettle with the heads up, fill with salted 
water to within two inches of the top of the aspara- 
gus; cover and let boil until the stems are tender; the 
steam will have cooked the tops. Have ready bread 
toasted a delicate brown in the oven. Cut toast in 
strips about two inches wide, lay it on hot shallow 
dish or platter, butter liberally, drain the asparagus 
and pile it on the toast; sprinkle liberally with butter, 
pepper, and salt, and serve with cut lemon. 

ASPARAGUS WITH WHITE SAUCE. 

Make a good crust and line a baking dish, fill with 
cooked asparagus, dress with the white sauce; cover 
with top crust; and bake in hot oven. 
ASPARAGUS PIE. 

Make a good crust and line a baking dish filled 
with cooked asparagus, dressed with the white sauce; 
cover with top crust; and bake in hot oven. 
ASPARAGUS PUDDING. 

Peat together four eggs, a tablespoonful of butter, 
pepper and salt. Add three tablespoonfuls of flour 



Vegetables. 07 

mixed with one third teaspoonful of baking powder, 
then a scant cupful of milk-, and finally the boiled, 
chopped tender tops of two bunches of asparagus. 

Put into a well greased mould with a top. cook in a 
pot of boiling water two hours; turn out and pour 
over it a cupful of drawn butter. 



BEANS. 

CREAMED STRING BEANS. 

Cut the ends and string them. Put them in a cov- 
ered saucepan with water, and cook till tender, drain, 
and remove any strings that may have adhered, then 
place again in the pan, add one cupful of cold milk, 
and salt to taste; thicken with Hour mixed smoothly 
with soft butter to the consistency of thick cream; 
let them cook until the sauce is thoroughly done, add 
a dash of pepper, and serve in hot covered dish. 
WAX BEAXS. 

The yellow wax bean is very nice w r hen young, pre- 
pare as you do any string bean, stew until tender, 
letting liquor boil away and seasoning with salt, pep- 
per, and butter. 

BOSTOX BAKED BEAXS. 

Small navy beans are the best. Carefully pick 
over and w r ash one pint, soak over night in enough 
water to cover; in the morning place in a kettle with 



68 Vegetables. 

fresh water and boil for fifteen minutes; skim out of 
this water, and put into an earthen crock, add one 
large spoonful of molasses; one teaspoonful of mus- 
tard, salt to taste, and a large heaping tablespoonful 
of butter with water enough to cover; place a cover 
on the crock and set in the oven, cook them all day. 
They need to be watched at intervals of half an hour 
to see that the water is visible at the top of the beans ; 
the last hour, if the oven is moderate, no more water 
should be added. 

DRIED LIMA BEAXS. 
One cupful is sufficient for a family of five. Wash 
and put to soak over night. Steam in double boiler, 
with just water enough to float, until thoroughly ten- 
der. Salt to taste and add one tablespoonful of butter 
and a dash of pepper. 

Dried beans can be freshened in an hour by soak- 
ing in hot water, and renewing the water as soon as 
it cools. 

FRESH LIMA BEANS. 

Boil until tender in just water enough to float, 
when nearly done, uncover and let water simmer 
away, add one cupful of sweet cream, and salt to taste 
just before serving. If you do not have cream, use 
milk, thickened with one teaspoonful of flour mixed 
with one tablespoonful of soft butter. 

srcroTASH. 

Take one cupful of cold cooked lima beans; add 
one half can of sweet corn, or equal quanity cut from 



Vegetables 69 

cob; season to taste and add one teaspoonful of butter 
and one cupful of milk; took until the corn is tender. 
Serve in hot. covered dish. 



CORN. 

ROASTED CORN. 
Steam the oars until tender, then strip them, turn 
cadi oar in a tiat plate in which there is a sufficiency 
of molted butter; then place them on a gridiron over 
a (loan coal fire, and turn them until they are well 
loastod. 

CUT CORN. 

Steam the oars until tender, then strip them and 
cut the corn from the cob; add butter and seasoning 
to tasto; place in hot covered dish; set in steamer until 
thoroughly heated through and serve very hot. 
GREEN ( )( >RN— STEAMED. 

Select nice full ears; and place in steamer with 
the husks on. Steam an hour or more until tender 
then strip the ears; cutting off both ends; heap the 
corn on a hot shallow dish and set in the oven a 
minute or two to dry. 

CORN FRITTERS. 

In the summer when fresh corn can be had, grate 
the corn from the cob and mix in proportion of one 
cupful of grated corn to three well beaten eggs; salt 



70 VEGETABLES. 

to taste and fry in hot butter by spoonfuls; serve hot. 
They are much more delicate and delicious than where 
flour and milk are used. The corn supplies both the 
milk and flour in its own substance. Grated, or very 
tender, canned corn can be used in the same way in 
the winter season. 

BAKED CORN. 

Chop as fine as possible the contents of one can of 
corn add a heaping tablespoonful of butter; season to 
taste; add one pint of milk put in baking; dish; place 
in oven and bake until a nice brown. 
CORN PUDDING. 

Cut enough uncooked corn from the cob to fill a 
pint measure; place in covered sauce pan with a pint 
of cold milk; let cook until tender; then add two table- 
spoonfuls of flour smoothly mixed with cold milk. 
Stir until the mixture thickens; add two tablespoon- 
fuls of butter; set it off to cool. 

Beat the yolks of four eggs in a large bowl; beat 
whites separately to a stiff froth ; then mix well with 
the yolks, add to the warm corn and milk mixture, 
put into a hot buttered baking dish and brown in 
quick oven. 

CORN ON TOAST. 

Take pieces of bread four inches square and fry a 
delicate brown in butter; then heap on the bread a 
large teablespoonful of stewed or canned corn and 
heat through thoroughly; serve very hot. 



Vegetables. 71 

CORN PATES. 

Chop finely half a can of corn; stir in bread crumbs 
until stiff; season with salt and pepper; fill pate shells 
two thirds full and lav piece of butter size of hickory 
nut on top of each tilling; then pour over each one a 
tablespoonful of cream; place in oven and bake till 
delicate brown; serve hot. Very much like oysters. 

If creamy dressing is preferred, omit the bread 
crumbs, and thicken the cream with a little flour and 
butter before pouring over the corn, use a little more 
cream to each shell. 

CABBAGE. 

TO BOIL CABBAGE. 

Wash in cold water, and pick over very carefully. 
Tut whole in a covered boiler, with the stem end down, 
sprinkle well with salt, pour over it a cupful of cold 
water, boil until it is very tender, then uncover it for 
the water to boil away; set it on the back of range to 
dry, take off the coarse outer leaves, serve it in a hot, 
deep, dish. Cut the cabbage into halves or quarters 
and lay butter on each piece. 

CABBAGE IX WHITE SAUCE. 

Cut a head of white cabbage in pieces two or three 
inches large, put them into a covered saucepan with 
salt, one cupful of cold water, and flour mixed to a 



72 Vegetables. 

smooth thin paste with soft butter; boil until the cab- 
bage is very lender. 

CABBAGE IX MILK. 

Chop coarsely one-fourth large or one-half small 
head of cabbage; put over in saucepan with enough 
salted water to float; let cook until nearly done, then 
drain; add one quart of rich milk and cook until ten- 
der; add salt, pepper, and butter to taste. 
HOT SLAW. 

Chop one half large, or one small head of cabbage; 
put over in saucepan with salted water; cook till ten- 
der, but not soft; drain, add one-half cupful of vine- 
gar, salt and pepper to taste, with one tablespoonful 
of butter. 

BAKED CABBACE. 

Boil a firm, white, head of cabbage until tender, 
drain, and set aside until cold. Then chop fine; add 
two well beaten eggs; one ounce of butter; salt, and 
pepper, with three tablespoonfuls of cream; bake in 
moderate oven. 



EGG PLANT. 



ESCALOrET) EGG PLANT. 

Steam a whole eg^ plant until it is soft through- 
out; cut it in half, lengthwise; put each half into a 
vegetable dish; cut it in squares; sprinkle them with 



Vegetables. 73 

suit and moisten with Worcestershire Sauce; spread 
butter over them; dredge with powdered crackers; 
strew with pieces of butter and brown in a quick oven. 

BAKED ECU PLANT. 

Teel and cut in pieces enough egg plant to fill a 
quart bowl; steam until it can be mashed smooth; stir 
in two tablespoonfuls of butter, one tablespoonful of 
salt, and one half teaspoonful of black pepper; put it 
into a baking dish; smooth it over, dredge it with 
powdered cracker; strew it with pieces of butter; ami 
brown if in a quick oven. 

FRIED EGG PLANT. 

Cut it crosswise into thin slices; fry them immedi- 
ately in boiling cocoanut butter or vegetable oil; 
sprinkle both sides with salt and black pepper; cover 
the frying pan with a tin cover; set it on the back of 
range to steam until 11k 1 egg plant is very tender; 
serve on a hot shallow dish. 

EGG PLANT IN EGG AND CRACKER. 

Cut it in thin slices across; fry it immediately in 
hot cocoanut butter or vegetable oil; lay the slices 
on a cold dish ; sprinkle both sides with salt and black 
pepper; pour beaten egg over to moisten both sides; 
turn each slice in powered cracker; fry them a second 
time in the boiling fat; lay them on a hot dish; serve 
them brown and crisp. 



74 Vegetables. 

EGG PLANT BALLS. 
Prepare as for baked egg plant; roll a tablespoon- 
f ul into round balls in the palms of the hands, flatten 
them, pour beaten egg over them to moisten both 
sides, turn each in a plate of powdered crackers, fry 
them brown in boiling fat, and serve them on a hot 
shallow dish. 



PEAS. 

GREEX PEAS. 

Do not wash peas, as it spoils their flavor and 
makes them less nutritious. Peas should not be 
shelled until immediately before using. 
TO BOIL PEAS. 

Put them into a covered saucepan, with cold water 
enough to float them; boil them until the peas arc 
tender; then uncover them for the water to boil away; 
set them at the back of range to dry; serve them in a 
hot, covered, vegetable dish, with a tablespoonful of 
butter laid on them; or, if liked, one cupful of cream 
may be added just before removing from saucepan. 
PEAS IN WHITE SAUCE. 

Put the peas into a saucepan, with one cupful of 
cold water, and one teaspoonful of flour, mixed 
smoothly with soft butter to make a thin paste. Cover 
the saucepan, and boil the peas until they are vei-y 






Vegetables. 15 

tender; add one-half cupful of cream and serve in a 

Lot, covered dish. 

PATES WITH PEAS. 
Make little shells of puff paste and dress with peas 
stewed tender, to which has been added cream, thick- 
ened slightly with flour and butter. 

PASTRY WITH TEAS. 
Make little shells of pie crust and till with young 
peas cooked tender and seasoned with pepper, salt. 
and butter; the peas should be carefully drained 
before filling the shells. 



POTATOES. 



BOILED POTATOES. 

Boiled potatoes are more nutritious when boiled in 
the skin. They should be placed in a kettle with a 
sufficient amount of cold water to cover them, salted 
to taste, cooked in an uncovered kettle, and the water 
permitted to boil away; then let kettle remain on the 
back of range where they will keep hot, until the 
potatoes are dry and mealy. Peel before serving. 

NEW POTATOES. 

Small new potatoes with white skins need not be 
peeled, but should be buttered liberally and served in 
a hot dish. 



76 Vegetables. 

MASHED POTATOES. 

Boil until tender and place in colander, have ready 
a large bowl with tablespoonful of butter and half a 
cupful of cream; mash through the colander into a 
bowl, then whip potatoes and seasoning thoroughly 
with a fork, as a spoon destroys the delicacy; place in 
dish and set uncovered over steam to heat thoroughly. 
Serve quickly, 

POTATO CROQUETTES. 

To one pint of hot mashed potatoes add one table- 
spoonful of butter, one half saltspoonful of pepper, 
one half teaspoonful of salt, one dash of cayenne, one 
half teaspoonful celery salt, and a few drops of onion 
juice. Beat until very light. When slightly cooled, 
mix in yolk of one egg; add one teaspoonful of chop- 
ped parsley. Shape into croquettes, roll in fine bread 
crumbs, then in a mixture of egg and milk, roll again 
in bread crumbs, let stand about fifteen minutes in a 
cold place, then fry by plunging in very hot fat for a 
moment. Do not fry more than three at a time, in 
order not to chill the fat. Drain carefully. 

POTATO PATES. 

Take a tablespoonful of warm mashed potato in 
the palm of your hand, shaping it like a ball; then 
with a teaspoon take out a good part of the center. 
Fill this potato pate shell with minced onion and 
celery cooked tender in butter, and add a grating of 
cheese; season to taste, then cover it over with potato; 



Vn.i rABLES. 77 

dip into melted butter and egg; place in a shallow 

baking pan and place in a hot oven, let come to a nice 
brown; serve on platter garnished with parsley. 

SARATOGA (HIPS. 

Select medium sized potatoes, pare, wash, and slice 
them very thin; dry with a napkin. Have kettle of 
cocoa butter, or oil. healed t<> right temperature (see 
"Important Notes'") and sprinkle potatoes in kettle; 
do not crowd; when a delicate brown, skim out, and 
place in sieve in a warm place to drain; sprinkle 
lightly with salt. 

PRINCESS POTATOES. 

Boil and mash the desired quantity; while the 
potatoes are still warm spread them half an inch thick 
on a plate and set away to cool. When ready to use 
them, cat the potato into strips an inch wide and two 
inches long; dip the st rips into melted butter, and then 
into well beaten i : i:ii\ finally placing them in a baking- 
pan and browning them in a hot oven. 

WACHTMEISTER POTATOES. 
Select potatoes of medium size and perfect shape; 
scour the skins, and steam until tender, then place in 
oven until skin is slightly toughened; remove from 
oven and open at one end, carefully removing con- 
tents, do not break the skins. Have ready a bowl of 
whipped cream; mash the potatoes and mix freely 
with whipped cream. Stuff back in potato skins and 
set in shallow dish, open ends up; place back in oven 



78 Vegetables. 

and let tliein get thoroughly hot, then serve. One who 
has been a strict vegetarian for years finds salt a 
poison; and it is omitted intentionally in the "Wacht- 
meister" receipt. It can of course be added to potato 
in mixing for those who desire it. 

POTATOES IN WHITE SAUCE. 
Peel and quarter potatoes, put them into saucepan 
(with salt, if desired) add flour and butter, mixed to a 
smooth paste, in the proportion of one tablespoonful 
of flour to two of soft butter, a teaspoonful of chopped 
parsley and just water enough to float potatoes; cover 
the saucepan and cook until potatoes are very tender. 

LYONNAISE POTATOES. 

To one tablespoonful of finely chopped onion, add 
seasoning to taste; place in frying pan with two table- 
spoonfuls of butter and let fry a light brown, being 
careful not to burn. Have ready one quart of cold 
boiled potato cut in small dice, add and turn deli- 
cately with fork until potatoes have absorbed the but- 
ter; just before removing from fire add one tablespoon- 
ful of chopped parsley. Serve very hot. 
ESCALOPED POTATOES. 

Pare, wash and slice enough potatoes to nearly fill 
a baking dish; season to taste, fill the dish with cold 
milk and add one large tablespoonful of butter dis- 
tributed over the top, bake in moderate oven, keeping 
dish covered until potatoes are nearly done. Then re- 
move cover and brown. 



\ I GETABEES. 7 ( .» 

FRENCH PRIED POTATOES. 

Peel and cut in strips medium or small potatoes, 
wash, then dry with a clean towel. Have ready a 
kettle of cocoa batter thoroughly hot, drop in potatoes 
and cook until a delicate brown; it* salt is used sprinkle 
slightly when taken from the fat. let drain in wire 
dish in the oven one minute, then serve in hot dish. 
FRIED POTATO ES. 

A ni<o way to fry potatoes is to dip them in egg 
and then in bread crumbs; then fry until brown. 
POTATO SCONES. 

Boil potatoes in suited water; three good-sized 
potatoes making a sufficient supply for moderate fam- 
ily; drain and mash; mix with just enough flour to 
enable yon to roll out the mixture, cut with biscuit 
cutter and bake on an ungreased griddle, turning 
frequently. The scones should have the thickness 
and consistency of wheal pancakes. 
POTATO PEAKS. 

Cook five potatoes and rub through a strainer. 
While hot add two tablespoonfuls of butter, one half 
teaspoonful of salt, one fourth teaspoonful of celery 
salt, one fourth teaspoonful of pepper, a few grains of 
cayenne, and one teaspoonful of chopped parsley. Beat 
thoroughly and add yolk of one egg. Shape in the 
form of pears. Beat one egg, slightly diluting with 
two tablespoonfuls of milk. Roll the pears in the egg, 
then in crumbs, and fry in deep fat; dry on brown 



80 Vegetables. 

paper. Insert a clove at the blossom and stern of each 
pear. Garnish with parsley. 

POTATO PANCAKES. 
Grate six large potatoes; drain, and add pint of 
cream or milk, two well beaten eggs, one tablespoon- 
f nl of flour, and beat well. Melt one teaspoonfnl of 
butter in frying pan. pour in a thin layer of batter; as 
it cooks loosen it from the pan, when a delicate brown, 
turn, and brown. Serve hot. 



SWEET POTATOES. 



BAKED SWEET POTATOES. 

Wash carefully, cutting out any bruised spots; 
place in steamer. When they are tender put them 
in a quick oven to roast to a delicate crust. 

ESCALOPED SWEET POTATOES. 

Pare medium sized potatoes; cut into halves or 
into three slices, according to size; place a layer in a 
baking pan, add bits of butter, pepper, and a generous 
sprinkling of sugar; then add another layer of pota- 
toes and seasoning. When all have been used, add 
enough boiling water to show through them, but not 
quite enough to cover them. Cover the pan and bake 
one hour in a moderate oven; then remove cover and 
bake one half hour longer until the potatoes are nicely 
browned on top. Serve in the dish in which they are 
baked. 



Vegetables. 81 

SWEET POTATO CURRY. 

Pare potatoes and rut into dice, about an inch in 
size; sprinkle with curry powder and brown in two 
tablespoonfuls of butter. When they are half cooked 
salt, pepper and cover with soup stock; boil until 
tender. 

SWEET POTATO CROQUETTES. 

Boil, peel, and mash six large sweet potatoes; sea 
son with salt, a tablespoonful of butter, one of sugar 
and a little pepper. When cold, mold into croquettes, 
dip into beaten egg, then into finely rolled bread 
crumbs, and fry brown in hot fat. 

GLAOEJ) SWEET POTATOES. 

Cut cold boiled, or steamed potatoes, into slices 
about an inch thick and season to taste. For one pint 
of potatoes, melt one fourth cupful of butter and add 
one tablespoonful of sugar. Dip the slices into this 
liquid and lay them on a large pan. Cook for twelve 
minutes in a very hot oven, or until they become a 
rich glossy brown. Serve hot. 

FRIED SWEET POTATOES. 

Peel and slice sweet potatoes about one fourth inch 
thick; fry in deep fat for about ten minutes, drain on 
a brown paper in warm oven for a few T minutes, 
sprinkle with salt; serve hot. 

BROWNED SWEET TOTATO. 
After potatoes are steamed until tender, peel and 



82 . Vegetables. 

cut them in lengthwise strips; brown in hot cocoanut 
butter or vegetable oil. 

WARMED UP SWEET POTATOES. 

Any left over cold steamed potatoes can be made 
into a relish by peeling, slicing and frying a delicate 
brown in butter. 



ONIONS. 



Strain old onions; stew young onions. 
TO STEAM ONIONS. 

Put them whole into a baking dish, covered with a 
plate ; set it in a hot oven to steam for three or more 
hours; take off the coarse outer skin and serve the 
onions in a hot. covered, vegetable dish, with butter, 
salt, and black pepper. 

STEWED ONIONS. 

Peel young onions and put them into a covered 
saucepan; add salt, one cupful of cold water, flour 
mixed smoothly with soft butter to make a thin paste, 
and one tablespoonful of chopped parsley; stew them 
until the}' are thoroughly tender; serve them in a hot 
covered dish. 

YOUNG ONIONS IN WHITE SAUCE. 

Select the young onions with green tops, cutting 
off the coarse part of the top; boil until tender; drain; 
place in vegetable dish and sprinkle with pepper and 



Vegetables. 83 

salt; add teaspoonful of butter; have ready one pint 
of milk, scalded and thickened with heaping teaspoon- 
ful of flour blended with melted butter, boiled suffi- 
ciently to thoroughly rook Hour. Pour over the onions 
and serve. 

BAKED ONIONS. 
Cermuda, or large Spanish, onions arc the best ror 
baking, although the ordinary white onion will do; 
s<*r them without peeling in a large pan of salted 
water, to which add one cupful of milk; boil until 
tender; drain and remove skins, put in baking pan; 
sprinkle with salt and pepper; add a very little of the 
water they were boiled in, and set in oven to brown. 
Pour melted butter over them and serve. 

PRIED ONIONS. 
Peel large onions: slice them very thin in rounds; 
sprinkle them with salt and red pepper; brown them 
in boiling cocoa butter, or vegetable oil; cover the 
frying pan with a tin cover; set it on the range to 
steam until the onions are very tender; serve them 
heaped on a hot, shallow dish; garnish them thickly 
with sprigs of fresh parsley to neutralize the odor 
after they are eaten. 

OXIOXS IX MILK. 

Peel small white onions; nearly fill a quart bottle; 
put in two tablespoonfuls of soft butter mixed to a 
paste with a tablespoonful of flour, one teaspoonful 
of salt, and one half teaspoonful of white pepper; pour . 



84 Vegetables. 

in* a pint of cold milk; cork the bottle; set it in a 
saucepan of cold water over the fire to boil an hour or 
more; serve it turned into a hot covered dish. 

Wash the leaves in cold water; shake out each leaf, 
and heap them. on a colander to drain. 



SPINACH. 



TO BOIL SPINACH. 

Tut the leaves into a kettle to boil twenty minutes; 
then uncover the saucepan so as to boil the juice 
nearly away; turn the spinach into a colander; drain 
them into a hot vegetable dish, in which is butter, 
salt, and black pepper; turn it into the butter and 
salt; serve it with poached eggs on the top. 
CHOPPED SPINACH WITH EGGS. 

After spinach is boiled and dried, chop it in the 
saucepan very fine with a knife; set it over the fire 
again to dry; stir in butter, salt, and black pepper; 
break in two or more eggs; stir them with the spinach 
and let them cook until it looks quite dry: serve it in 
a hot vegetable dish. 

SPIXACH SOUFFLE. 
Boil and dry spinach; chop it very fine in the sauce- 
pan and let it dry; stir in two tablespoonfuls of but- 
ter, one teaspoonfcl of salt, and one half teaspoonful 
of black pepper; let the butter bo absorbed. Beat the 



Vegetables. 85 

yolks of two eggs in ;i large bowl, beat the whites to a 
stiff froth, mix them well into the yolks, stir in the 
hot seasoned spinach with a fork, and bake it in a hot 
buttered dish in a quick oven until the top is well 
browned. 



TOMATOES. 



TOMATO OX TOAST. 
Use stab* bread, cut in reasonably thick slices; dip in 
sweet milk, then in beaten egg, seasoned with salt and 
pepper; fry in butter till a nice brown. Have ready 
a quart of tomatoes thai have stewed gently until 
reduced one fourth; season to taste; add one table- 
spoonful of butter and pour over fried toast. Just 
before serving place a poached egg on each slice. 

STUFFED BAKED TOMATOES. 
Select good-sized, smooth, solid fruit; wash, do not 
pare; cut out the hard center and remove seed pulp 
with finger. Fill in with mixture made of two cupfuls 
of bread crumbs, wet with one tablespoonful of melted 
butter; add two tablespoonfuls of chopped onion, one 
cupful of chopped celery, season to taste; heap the fill- 
ing in tomatoes and put a piece of butter on top; place 
in earthen pie dish to bake. They should be in the oven 
until w T ell browned on top; serve on squares of bread 
that have been fried a nice brown, in butter. 



80 Vegetables. 

FRIED TOMATOES. 

Wash and slice the tomatoes, without paring; 
sprinkle with seasoning, dip in flour, cook in frying- 
pan with butter, a liberal supply of grease is required, 
rover for a few minutes, so the tomatoes may steam 
through, and not brown too quickly, as they need to 
be well cooked; turn and brown on both sides. Serve 
on toast. 

FRICASSEED TOMATOES. 

Select large smooth tomatoes; cut them in half, do 
not peel. Take a broad agate, or enameled pan and 
melt in it two ounces of butter; coyer the pan with 
the halved tomatoes that have been sprinkled with 
salt, and pepper, and dipped in meal; whole wheat 
flour is best. Tut coyer on pan and let cook until 
tomatoes are cooked through, but not broken. The 
lire should be moderate, and it is well to lift the toma- 
toes occasionally so they will not burn or stick to pan. 
When cooked, pour in one half cupful sweet cream, 
let come to a scald, and serve. 

ESCALOPED TOMATOES. 

Fill baking dish with alternate layers of bread 
crumbs and cold stewed tomatoes, well seasoned, fin- 
ishing with bread crumbs on top, and break in bits 
oyer the top one heaping tablespoonfnl of butter, and 
bake until brown. 

TOMATO AND RICE FRITTERS. 

Add one teacupful of cold stewed tomatoes to two 



Vegetables. 87 

cupfuls of cold boiled rice; season to taste; bind with 
one egg well whipped; mould into smooth little shapes, 
and fry in butter. 

DEVILLED TOMATOES. 
Take two or three large firm tomatoes, not over 
ripe, cut them in slices half an inch thick and lay on a 
seive. Make a dressing of one tablespoonful of butter 
and one of vinegar rubbed smooth with the yolk of 
one hard boiled egg; add a very little sugar, salt, 
mustard and cayenne pepper; beat until smooth and 
heal to a boil. Take from the fire and pour upon a 
well beaten eg^- whipping to a smooth cream. Put the 
vessel containing this dressing in hot water while the 
tomatoes are being broiled over a clear fire. Put the 
tomatoes on a hot dish and pour the dressing over 
them. 



Bread Stuffs. 89 



BREAD STUFFS, 



HOME MADE YEAST. 
Wash, pare, and soak our large potato. Steep one 
tablespoon ful of hops (loose) in one pint of boiling 
water; mix one heaping tablespoonful of flour, one 
teaspoon ful of sugar, one teaspoonful of salt, one tea- 
spoonful of ginger; grate the potato into the flour 
mixture; le1 the hot water boil briskly for one minute, 
strain it over the Hour and potato mixture, and mix 
thoroughly; if it does not thicken like starch, place if 
over the fire for a few minutes, stirring briskly. If 
too thick, add boiling water till thin as cream. When 
lukewarm or at 70 degrees, add one half cake of yeast. 
liaise in a warm place till frothy, beat it down every 
half hour. Bottle and keep in a cool place. 

THREE HOUR BREAD. 

Pour one cupful of boiling water oyer two table- 
spoonfuls of flour and beat well; when this becomes 
lukewarm add two teaspoonfuls of sugar and one 
yeast cake that has been dissolved in one half cupful 
of lukewarm water. Beat thoroughly, add flour 
enough to make a thick batter, beat until light and set 
in a warm place, about 90 degrees F. Keep covered 
and let rise until light and frothy, with this proportion 



90 Bkead Stuffs. 

of yeast it should rise in thirty minutes. When light 
add one cupful of scalded milk, cooled to lukewarm, 
and flour enough to make a stiff dough; stir in 
the flour with a spoon, beating it thoroughly; 
when the dough begins to stiffen, cut in the flour 
with a bread knife; add flour until the dough slips 
easily from the board, and does not stick to the 
hands. Then knead the dough on a slightly floured 
board until smooth, elastic, and full of air bub- 
bles. Knead it firmly, but lightly, using only the 
wrist movements, put back in bowl, cover, and let rise 
in warm place until it doubles in bulk; shape into 
loaves, or biscuit; brush lightly with melted butter, 
and place in warm buttered pan. Let rise, closely 
covered, until loaves have doubled in bulk. Bake in 
an oven hot enough to brown one teaspoonful of flour 
placed on a piece of paper, in five minutes. If biscuit 
are to be baked, the oven should be hot enough to 
brown flour in two minutes. Let the bread bake from 
forty-five minutes to one hour. The first quarter of 
the time the bread should rise, but not form a crust; 
the second quarter the crust should form; the third 
the crust should become golden brown; the fourth 
should complete the baking. Place the loaf to cool 
uncovered, and in such a position that the air can 
circulate freely around it, bottom and all. 
WHOLE WHEAT BREAD. 
Make a sponge of one half cupful lukewarm water, 
one half yeast cake dissolved in one fourth cupful hike- 



Bread Stuffs. 91 

warm water, and one cupful of white flour; cover; and 
set in warm place — about !>0 degrees F. — uutil light 
and foamy; add one half cupful scalded milk, cooled 
to lukewarm, one half teaspoonful of salt and whole 
wheat flour to make a stiff dough; knead thoroughly, 
put into warm place, let rise until it doubles in bulk; 
mould into a loaf, put into a warm buttered pan, and 
keep closely covered in warm place until it rises sufti- 
ciently to double in size; put into a hot oven; at the 
end of fifteen minutes lower the temperature of oven 
and bake at least forty-five minutes longer. This 
makes one loaf. 
ENGLISH UNFEBMENTED GRIDDLE liREAD. 
This bread is usually made from whole wheat flour. 
It is cooked on a griddle, hence its name "Griddle 
Bread." The griddle should be made thoroughly hot 
before placing the dough on it. and sprinkled with a 
little fine white flour. Measure the meal, and for every 
two level measures of meal allow one measure of boil- 
ing water; have the meal in a mixing bowl, and use a 
wooden spoon for stirring. Make a hole in the center 
of the meal and pour the boiling water into it, stirring- 
all the time till it forms a mass or lump. Xo knead- 
ing is required. Sprinkle the paste-board with fine 
white flour and turn the mass onto it. Roll out into 
cakes, making the cake about half an inch thick. The 
edge should not be ragged, but dredged with fine flour 
and pressed with the knuckles to an even thickness. 
Dredge fine flour on each piece, rub it well in with the 



92 Bread Stuffs. 

lingers, then turn it on the other side with the knife 
and do the same, so that the surface has a fine smooth 
appearance. As each piece is prepared, place it on 
the hot griddle plate. Two or three minutes is suffi- 
cient time to prepare the bread from the moment the 
water boils. The time for the cooking necessarily 
varies according to the heat of the fire, which should 
be kept at an even temperature; twenty to thirty 
minutes will be found the average. 
TEA ROLLS. 

Make a sponge of one cupful of lukewarm water, 
one cake of yeast, one fourth cupful sugar, and flour 
enough to make a soft dough. When sufficiently 
raised add a little over a cupful cf softened 
butter, and three fourths of a cupful of hike warm 
milk and enough flour to keep it a sponge. Beat 
well and let rise; then add beaten white of one eixix 
and enough Hour to knead. Knead thoroughly and let 
it rise again; work down; place in a buttered bowl; 
let it rise again, turn onto a board, roll, and cut. 
Shape to suit fancy, in finger rolls, bread sticks, or 
cleft rolls; place in pans and let rise; bake in hot oven. 
For Cinnamon Rolls, make as above only roll out one 
fourth inch in thickness and spread with softened 
butter, sugar, cinnamon, and currants. All bread 
stuffs brown better if brushed over with melted butter. 
WHOLE WHEAT MUFFINS. 

Take one and one half cupfuls of whole wheal 
Hour, one cupful of common (lour, two teaspoonfuls of 



Bread Stuffs. 93 

baking powder, mix, and sift together; beat up one 
egg and add one cupful of milk; add one tablespoon- 
ful of melted butter and stir into the dry mixture; 
bake in gem pans in a hot oven for about twenty 
minutes. 

CORN MUFFINS. 

Mix thoroughly one cupful of white Hour, one half 
cupful of fine yellow corn meal, one eighth cupful of 
sugar, two tablespoonfuls of baking powder; then beat 
one egg and stir in one cupful of sweet milk; stir into 
dry mixture; then add one tablespoonful of melted 
butter; beat well, and bake in muffin tins. 
GRAHAM OK RYE (JEMS. 

To one and one half cupfuls of graham, or rye Hour, 
measured after sifting, add one eighth cupful of sugar, 
two teaspoonfuls of baking powder, one half cupful 
of white flour and mix thoroughly; then add one cup- 
ful of sweet milk and two tablespoonfuls of melted 
butter, and stir quickly. Put in hot gem pans, bake for 
twenty-live minutes in hot oven. 

BAKING POWDER BISCUIT. 

To one pint of sifted flour add two teaspoonfuls of 
baking powder; sift together twice; then rub in one 
tablespoonful of shortening until fine, like meal. Mix 
in gradually enough milk to make a soft dough, cut- 
ting it in with bread knife; when stiff enough to be 
handled it should look spongy in the cuts, and seem 
fell of air; turn it out on a well floured board, toss 



94 Bread Stuffs. 

with knife until well floured, pat with rolling pin, and 
when dough is about half an inch thick, cut it into 
rounds and bake at once in hot oven. 
PUFFS. 

Sift one teaspoonf ul of baking powder into two cup- 
fuls of flour; with one half teaspoonf ul of salt; add 
two cupfuls of milk and two eggs, beat the yolks and 
the whites of the eggs separately. Bake in gem pans 
in quick oven. 

POP-OVERS. 

With one cupful of flour, mix one saltspoonful of 
salt; add slowly one cupful of milk; when a smooth 
paste is formed add one cupful more of milk and one 
egg beaten thoroughly; beat well; cook in hot but- 
tered gem pans or earthen cups in a quick oven for 
half an hour, or until the puffs are brown and w T ell 
popped over. The more the milk and flour are beaten 
the lighter the puffs will be. 

WAFFLES. 

Sift together one pint of flour, one teaspoonful of 
baking powder, one teaspoonful of salt; add one and 
one fourth cupfuls of milk to smooth the batter; then 
add the well beaten yolks of three eggs; beat well; 
then whip in one tablespoonful of melted butter; and 
add the stiffly beaten whites of the eggs, cutting and 
folding these in. Have waffle-iron hot and well 
greased ; butter as soon as taken from the iron. Sugar 
can be added at the same time, if relished. 



Bread Stui fs. ( .>5 

BOSTON BROWN BREAD. 

Take one pint each of whole wheat flour and Indian 
meal, one cupful of molasses. Three fourths cupful of 
sour milk, and one half teaspoonful of soda, one and 
one half pints of cold water, mix; put in steamer on 
stove over cold water, which is afterwards brought to 
the boiling point and kept constantly boiling until 
bread is done; steam for four hours, and brown in 
the oven. Just before putting in the steamer add one 
cupful of seeded raisins. 

BANNOCKS. 

Two teacupfuls of oatmeal, or barley meal, sifted 
with two teaspoonfuls of baking powder; add two 
beaten eggs one tablespoonful of sugar and one pint 
of milk with a little salt, sifting in the meal. Mix and 
bake on a griddle. 



GRIDDLE CAKES. 



To one cupful of flour, add one saltspoonful of 
salt, one tablespoonful of baking powder; sift thor- 
oughly; add milk enough to make a batter like a 
thick cream; then whip in one teaspoonful of melted 
butter. One egg niay be well beaten and added, 
though it is not necessary. 

This receipt can be varied by using graham, corn, 
or whole wheat flour, in proportions of two thirds 



OG Bread Stuffs. 

graham or wheat to one third white flour. Corn 

should only be one third corn to two thirds white flour. 

HOMINY GRIDDLE CAKES. 

To one cupful of sweet milk, add one cupful of 
warm, fine, boiled hominy; add one half teaspoonful of 
. salt, two eggs, — whites and yolks beaten separately, 
— one teaspooufr.l of melted butter. I:i mixing add 
well beaten whites of eggs last. Use flour enough to 
make thin latter. Can be cooked either as griddle 
cakes or waffles. 

RAISED GRAHAM GRIDDLE CAKES. 

One cupful of graham meal, one cupful of flour. 
< : c half yeast cake dissolved in one quarter cf a cup- 
ful of lukewarm water, mix with this one pint of mil 1 .; 
scalded and cooled, and let it rise over night. In the 
morning acd one tablespoonful of molasses, and one 
saltspoonfr.l cf soda. If the latter is too thick add a 
little warm water. 

INDIAN MEAL GRIDDLE CAKES. 

One punt cf Indian meal, one teaspoonful of sugar, 
one teaspoonful of butter, add gradually to this suffi- 
cient boiling milk to wet the meal; when cool add two 
well beaten eggs, and sufficient cold milk to make a 
thin batter. 

BREAD GRIDDLE CAKES. 

One pint of stale bread crumbs; pour over them 
one pint of hot milk; add one tablespoonful of butter; 
when the crumbs arc soft rub through a strainer and 



Buead Stuffs. ( .>7 

add the beaten yolks of two eggs, one cupful of Hour, 
and two teaspoonfuls of baking powder. If the bat- 
tor is not thin enough add a little cold milk. 
RICE GRIDDLE CAKES. 

Take one cupful of sweet milk, one cupful of warm 
boiled rice, the yolks of two eggs beaten until light, 
one tablespoonful of melted butter, and Hour enough 
to make a thin batter; stir in lastly the whites of the 
eggs beaten stiff and dry. Bake on a hot griddle. 
SOUR MILK GRIDDLE CAKES. 

Sift one half teaspoonful of salt and one teaspoon- 
ful of soda into one pint of Hour; add one scant pint 
of sour milk or cream, the beaten yolks of two eggs, 
and lastly the whites beaten very stiff. Bake on a 
hot, well greased griddle. 



BREAKFAST FOODS. 



WHOLE WHEAT. 

Sift one cupful of whole wheat meal into one pint 
of boiling- water; add salt to taste. Cook in double 
boiler and steam from one to two hours, until meal is 
thoroughly cooked. Very nice when cold fried in deli- 
cate slices and served with maple syrup. 

Graham, rye, oat meal, or corn meal can be cooked 
in same way, only they require longer cooking. Corn 
requires the most time. Corn and oat meals need a 
larger quantity of w 7 ater. 



Sandwiches. 99 



SANDWICHES. 



CHEESE AND EGG SANDWICHES. 

Beat two eggs in a bowl for two minutes, add two 
tablespoon fuls of milk, one eighth tablespoonful of 
salt, a sprinkle of while pepper; mell one half table- 
spoonful of butter in a small frying pan, pour in the 
eggs, stir until they begin to thicken, then sprinkle 
over one tablespoonful of freshly grated bread crumbs 
and two tablespoonfuls of cheese, stir for a few min- 
utes longer, remove and put one tablespoonful of this 
preparation between two thin slices of broad. 
EGG SANDWICH. 

Break two eggs in a small bowl and boat until 
they foam; add a sprinkle of salt. Place a small 
frying pan over the fire with one tablespoonful of 
butter; as soon as butter is melted pour in the eggs, 
stir until they thicken, then remove. Butter four 
thin slices of bread, cover two with the eggs; lay over 
the remaining two slices; trim them neatly and cut 
them slantingly in half. 

NUT SANDWICHES. Xo. 1. 

Mix equal parts of grated Swiss cheese and chop- 
ped English walnut meat. Season with salt and cay- 
enne. Spread between thin slices of bread slightly 
buttered, and cut in fancy shapes. 



100 Sandwiches, 

NUT SANDWICHES. No. 2. 

Shell one half pint of peanuts and roll them fine 
with the rolling pin. Stir the yolk of one hard boiled 
egg to a cream with one half tablespoonful of butter, 
add one teaspoonful of French mixed mustard, one 
quarter teaspoonful of salt, one tablespoonful of lemon 
juice, one half tablespoonful of unsweetened con- 
densed milk, one half cupful of finely chopped red 
apple, the finely chopped white of an egg, and the 
nuts. Tut one tablespoonful of this mixture between 
two thin slices of bread; trim them evenly all around, 
and cut them slantingly into two pieces. 

PLAIN CHEESE SANDWICH. 

Butter the bread; lay thin slices of cream cheese 
to coyer, add a lettuce leaf, and coyer with another 
piece of buttered bread. 

COTTAGE CHEESE SANDWICH. 

Use crisp, square crackers, wet the cottage cheese 
with sweet cream, season to taste, and spread on 
crackers. 

OLIVE AND CAPER SANDWICHES. 

Chop oliyes very fine, add one third as much of 
finely chopped capers; mix thoroughly with a little 
soft butter; season with celery salt, cayenne, a very 
few drops of lemon juice, and a little of the grated 
lemon peel. Spread on thin squares of buttered gra- 
ham bread. 



Sandwiches. 101 

CHEESE AND MUSTARD SANDWICH. 

Grate one fourth pound of cheese and mix one half 
teaspoonful of salt and mustard, with a dash of cay- 
enne pepper; mell one tablespoonfnl of butter and 
Mend with seasoning; then stir thoroughly into the 
cheese; if liked, a teaspoonful of lemon juice may be 
added. Spread on thin slices of whole wheat, or 
white, bread. 

BOILED EGG SANDWICHES. 

Chop the whites of hard boiled eggs very fine; 
blend the yolks with a little cream or melted butter, 
season to taste, and spread on buttered white bread. 
TOMATO SANDWICH. 

Cut thin slices of brown bread; spread with French 
mustard; then a layer of cream cheese; sprinkle 
lightly with salt; peel and slice some small, solid, ripe 
tomatoes. Cover the prepared bread with the slices; 
form into sandwiches and cut in broad strips. Serve 
with water cress. 

TOMATO AND EGG SANDWICH. 

Chop the whites of four hard boiled eggs very fine. 
Mash the yolks and blend with a little thick cream, 
some tomato pulp, salt, pepper, and a tiny pinch of 
sugar. Spread on thin slices of brown, buttered, 
bread. 

CHOCOLATE SANDWICH. 

Melt one ounce of grated chocolate; whip in a 
little hot cream; add one half teaspoonful of vanilla 



102 Sandwiches. 

flavoring, a little confectioner's sugar, and the yolk 
of one egg. Stir until it begins to thicken, then whip 
in the whites of the egg beaten to a stiff froth. 

Spread on thin slices of sponge cake, or white 
bread and butter. 

MUSHROOM SANDWICHES. 

Stew T a few large mushrooms in one ounce of but- 
ter; cover closely and cook slowly so that they shall 
not burn; mash them with pepper, salt, and a dash of 
nutmeg; cut thin slices of whole wheat bread, butter 
and spread with the mushroom paste. Cut into finger 
sandwiches. 

FINEAPPLE SANDWICH. 

Cut small sweet sponge buns in slices; spread them 
with grated pineapple; sift with fine sugar; press two 
slices together and spread soft icing on top and sides. 

ITALIAN SANDWICHES. 
Make a mixture of chopped olives, grated cheese 
and chopped English walnuts in the proportion of 
two fifths each of cheese and olives to one fifth of 
nuts; then make a dressing of five tablespoonfuls of 
malt vinegar lor six, if ordinary vinegar is used) 
bring to a scald and stir into the well beaten yolks of 
five eggs; set the egg mixture back on the stove and 
stir constantly until it becomes as thick as cream; 
then remove from the stove and beat in one table- 
spoonful of butter, whipping until the butter is dis- 
solved and thoroughly blended. Season to taste with 



Sandwiches. 103 

salt, pepper and mustard; if liked add a dash of cay- 
enne. Stir in the chopped olives, nuts, and cheese. 
Spread between crisp square crackers, or thin slices 
of whole wheal bread. 

FRUIT SANDWICHES. 

Slice whole wheat or graham bread very thin, 
butter, then spread with a layer of chopped raisins, 
or candied cherries we1 with orange juice. 
GRAHAM SANDWICHES. 

Chop olives; add a little chopped parsley and a 
little finely chopped celery; mix with mayonnaise 
dressing to which has been added a few drops of onion 
juice and a very little French mustard; spread thin 
slices of graham bread very lightly with butter; then 
put a layer of the mixture; cover with another slice of 
buttered bread and cut into strips or squares. 
RUSSIAN SANDWICHES. 

Spread zephyrettes (crackers) with thin slices of 
cream cheese; cover with chopped olives mixed with 
mayonnaise. Place a zephyrette over each and press 
togethe 



Cakes axi> Icings 105 



CAKES AND ICINGS. 



CAKES. 

Thin cakes re [uire a hotter oven than those baked 
in thick loaves. Calces with molasses in them burn 
more quickly than others. Thin cakes should bake 
from fifteen to twenty minutes, thicker cakes from 
thirty to forty minutes, and very thick loaves about 
one hour. If only the yolks of the eggs are used the 
cake is richei if on!} the whites n is lightei Have 
all ingredients ready, then see that fire and oven are 
right, and mix carefully. The secret of fine grained 
cake is in the mixing. First always cream the butter 
by beating, then add sugar slowly, creaming carefully, 
then add the well beaten yolks of eggs. Sift the flour 
and baking powder together three times, at least, then 
add alternately in small quantities the Hour and milk, 
and last of all the stiffly beaten whites of eggs, work- 
ing- them in as lightly as possible. 

ONE EGG CAKE. 

Cream one half cupful of butter in a warm bowl 
adding slowly one cupful of sugar, whip the yolk of 
one egg and add to butter and sugar. Have ready two 
cupfuls of flour into which has been sifted two tea- 
spoonfuls of baking powder; put flour and baking- 
powder through sifter three times. Add flour and 



100 Cakes and Icings. 

one cupful of milk slowly and alternately to butter 
mixture, adding last of all the whites of egg beaten 
stiff and one teaspoonful of flavoring. Bake in loaf in 
moderate oven for thirty minutes. 
ORANGE PAKE. 

Cream one third cupful of butter with one and one 
half cupfnls of sugar; add the well beaten yolks of 
three eggs and one teaspoonful of flavoring, beat well; 
odd alternately, in small quantities, two heaping cup- 
fnls of flour, into which two rounded teaspoonfuls of 
baking powder has been sifted, and one cupful of 
milk; last of all add the whites of the three eggs;, 
beaten to a stiff froth, folding them into the dough 
lightly. Bake in shallow pans for about twenty min- 
utes, or until cake shrinks from the pan. But together 
with orange icing. 

IDA'S TAKE. 

Beat the whites of four eggs very stiff and set in 
refrigerator to chill; cream the yolks; add one cupful 
of sugar and a teaspoonful of lemon extract; sift flour 
until very light, and sprinkle in one cupful slowly, 
stirring lightly; then fold in the whites of the eggs as 
delicately as possible. Bake in moderate oven. 

ANGEL FOOD. 

Sift one cupful of flour and one half teaspoonful of 
cream of tartar together, sifting at least six times; 
add one cupful of sugar, sift again; beat the whites 
of seven eggs stiff; chill; then whip in the flour and 



Cakes and Icings. . 107 

sugar; flavor with one teaspoonful of vanilla extract. 
Bake in moderate oven. 

WATER SPONGE CAKE. 

Beat the yolk of one egg. add one half cupful of 
sugar and beat again, add one half teaspoonful of 
lemon juice and three tablespoonfuls of cold water, 
then two thirds of a cupful of Hour into which one half 
even teaspoonful of baking powder has been sifted, 
and lastly the whiles of the egg beaten stiff. Bake in 
shallow pan or in small tins. 

TEA CAKES. 

Tea cakes that are much esteemed in southern 
households are made from the yolks of six eggs, half 
a pound of butter, one pound of sugar, one pound of 
Hour and one teaspoonful of baking powder mixed 
with the tiour. They should be rolled thin and baked 
in a quick oven. Frost with a thin icing or sprinkle 
while hot with granulated sugar. 

TOOK MAN'S CAKE. 

Take three good-sized apples, pare, chop them fine, 
put them into a saucepan with two cupfuls of mo- 
lasses, and boil until the apples are soft — say for three 
minutes — remove, and add one cupful of sugar, one 
egg, and one half teaspoonful of ginger, cinnamon 
allspice, clove and nutmeg, one cupful of strong coffee 
in which one and one half teaspoonfuls of soda are 
dissolved; two and one half cupfuls of flour. 



108 . Cakes and Icings. 

This cake will keep all winter. These proportions 
make three large cakes. 

COFFEE CAKE.. 

One cupful of brown sugar, one cupful of molasses, 
one half a cupful of butter, one beaten egg, one half 
a cupful of strong coffee, one tablespoonful of ground 
cinnamon, one teaspoonful of ground cloves, four cup- 
fuls of seeded raisins, one cupful of thinly sliced cit- 
ron, four cupfuls of flour into which has been sifted 
one teaspoonful of soda. Bake in moderate oven. 
CREAM CAKE. 

Dissolve one half teaspoonful of soda and mix with 
one scant cupful of sour cream, beat one egg and stir 
in, add a scant cupful of sugar and one and one half 
cupfuls of flour. This can be baked as a loaf, or in 
gem pans, or used for layer cake. 

FRIED CAKES. 

Two cupfuls of sugar, four eggs, one cupful of sour 
cream, and one cupful of buttermilk, one teaspoonful 
of soda, nutmeg to taste, flour enough to make a soft 
dough; roll until one half inch thick, cut in rounds, 
cutting out small ring in center; fry in hot cocoanut 
butter. The fat should be deep enough to float tin 1 
cakes and hot enough to cook quickly; when nicely 
browned, drain, then powder with confectioner's sugar. 
SUGAK COOKIES. 

Mix one half cupful of creamed butter with one cup 1 
ful of sugar, beat to a smooth cream. Whip one egg 



Oases and Icings. 109 

lighl and add to sugar and butter; add one teaspoon- 
ful of flavoring and one fourth eupful of milk with 
flour enough to make sufficiently stiff to roll thin, hav- 
ing previously sifted through the flour one half tea- 
spoonful of baking powder. Roll a little at a time, 
cut out and bake about ten minutes in hot oven. 
JUMBLES. 

Two eggs, six tablespoonfuls of butter, six table- 
spoonfuls of sugar, one teaspoonful of lemon extract, 
a pinch of soda sifted in flour enough to make a 
dough still* enough to roll. Roll very thin, cut and 
lake in quick oven. 

GINGER SNAPS. 

To one cupful of molasses add one half a cupful of 
water, in which has been dissolved one teaspoonful of 
soda; one cupful of sugar, one teaspoonful of ginger, 
one teaspoonful of cinnamon, one cupful of butter 
with Hour enough to roll. Cut and bake in quick oven. 
SOFT GINGERBREAD. 

Dissolve one teaspoonful of soda in four table- 
spoonfuls of hot water, mix with three fourths of a 
cupful of molasses; add four tablespoonfuls of melted 
butter and one and three fourths cupfuls of flour with 
ginger enough to flavor; bake in gem tins. 
MACAROOXS. 

One pound of sweet almonds blanched and beaten 
to a paste ; mix with them one and a quarter pounds of 
powdered sugar, the grated rind of two lemons and 



110 Cakes and Icings. 

the whites of six eggs. Drop on buttered paper and 
bake a light brown in a moderate oven. 
LADY FINGERS, NO. 1. 

Beat two eggs until light; add one teacupful of 
sugar, a little salt, and flavoring to taste. Use one tea- 
cupful of flour sifted with one teaspoonful of baking 
powder, making the dough of a consistency that can 
be rolled. Cut into strips the size of the finger and 
bake. 

LADY FINGERS, No. 2. 

One half pint whites of eggs, beaten very stiff; add 
gradually one half pound sugar, beating well all the 
time, add the yolks of the eggs and mix together light- 
ly; then stir in very lightly one half pound of flour. 
Transfer the mixture into fingers on sheets of paper. 
Dust with powdered sugar, and put on pans and bake 
in hot oven. Watch them very carefully, as it only 
takes a few minutes to bake them. When cold they 
may be removed from the paper by placing them on 
the table face down, and washing the bottom of the 
paper with a wet sponge. Now turn back to their 
proper position and they can be easily removed. Join 
them in pairs and keep them covered until used. 

ECLAIRS. 

Put into an enameled saucepan one quarter pound 
of butter, one quarter pint of water, and a few drops 
of lemon juice; bring all to a boil; while boiling mix 
in smoothly one quarter pound of flour, draw back the 






Cakes and Icings. Ill 

saucepan from the fire and add to the mixture three 
well beaten eggs. Bake on greased tins in hot oven 
about twenty minutes. , \Yhen done make a slit in 
side of each and quickly till with either thick custard, 
or stiff whipped cream that lias been sweetened and 
flavored; then as quickly as possible pour some choco- 
late frosting over the top. Serve when cold. 
CREAM PUFFS. 

Boil with a large cupful of hoi water half a teacup- 
ful of butter, stirring in one teacupful of flour during 
the boiling; set aside to cool and when cold stir in four 
eggs, one a I a time without beating; drop on tins 
quickly and bake in a fairly hot oven. When baked 
fill in with a cream made by beating together three 
tablespoonfuls of flour, one egg, and half a teacupful 
or more of sugar, according to taste; stirred into half 
a pint of milk while boiling, and flavored to liking. 
FRUIT JUMBLES. 

Beat to a cream one cupful of butter; add gradually 
one and one half cupfuls of sugar, the yolks of three 
eggs beaten, one teaspoonful of ground cinnamon, one 
half teaspoonful of ground cloves, one half a nutmeg, 
grated, the juice and rind of one lemon, three table- 
spoonfuls of sour milk, in which has been mixed three 
fourths teaspoonful of soda; one cupful of seeded and 
chopped raisins, the beaten whites of three eggs, and 
about three and one half cupfuls of flour; either roll 
and cut out, or drop by the spoonful on a buttered 
sheet. 



112 , Cakes and Icings 

CHOCOLATE STRIPS.. 
(/ream three tablespoonfuls of butter, add gradu- 
ally one cupful of sugar, add three tablespoonfuls of 
melted chocolate, one teaspoonful of vanilla and one 
cupful of flour, beat thoroughly, spread very thin on 
well buttered pans, bake in a quick oven, brush with 
the white of egg as soon as you take from the oven, 
cut into strips one inch wide while hot. 

MISS FARMER'S SPOXGE CAKE. 

Beat the yolks of four eggs until thick, add gradu- 
ally one cupful of sugar, and beat for two minutes; 
add three tablespoonfuls of cold water, mix and sift 
thoroughly one and one half tablespoonfuls of corn 
starch, one scant cupful of flour, one level teaspoonful 
of baking powder, one fourth teaspoonful of salt; add 
to the first mixture the whites of four eggs beaten 
stiff, and one teaspoonful extract of lemon. Bake in 
a buttered angel cake pan for forty-five minutes, or in 
a shallow cake-pan for thirty-five minutes in a moder- 
ate oven. 

VELVET CAKE. 

Cream one half cupful of butter, add gradually one 
and one half cupfuls of sugar, add three eg^ yolks well 
beaten and one half cupful of cold water, mix and sift 
thoroughly one and one half cupfuls of flour, one half 
cupful of corn starch, two level teaspoonfuls of baking 
powder; add with the beaten whites of four eggs; 
cover with opera caramel frosting. 



Cakes and Icings. 113 

ICINGS. 



SOFT FROSTING. 

Boil one cupful of sugar and one third cupful of 
water until it will string, pour slowly on the beaten 
white of one egg, beating constantly until cool; flavor 
to taste. 

CREAM ECING. 

Two tablespoonfuls of cream and one half tea- 
spoonful of flavoring, add sufficient confectioners' 
sugar to make still' enough to spread. Any kind of 
fruit juice may be used instead of cream. Orange is 
very nice. 

ORANGE ECING. 

Yolk of one egg, grated rind and juice of one 
Orange; confectioners' sugar to make thick enough to 
spread. 

OPERA CARAMEL FROSTIXO. 

Cook one and one half cupfuls of brown sugar, 
three fourths cupful of thin cream and one half table- 
spoonful of butter until a ball is formed, when the mix- 
ture is tried in cold water. Beat until ready to spread. 



Desserts. 115 



DESSERTS. 

PASTRY. 

Sift one cupful of flour and one salt spoonful of 
baking powder together. Rub in two tablespoonfuls 
of shortening, mix quite stiff with ice water, using 
about one fourth cupful. Turn out on a floured board, 
pat, and roll till one fourth inch thick, then distribute 
one teaspoonful of butter over the surface. Sprinkle 
with flour and fold over and over, roll out again into 
a long strip, then roll like a jolly roll, and cut from 
end as needed, and roll out from mid. The secret of 
good pastry is to thoroughly chill material. 

For all fruit and custard pics brush bottom crust 
with white of egg 1 efore putting in filling. The crust 
will then remain dry and delicate. 

A RICH rFFF PASTE. 

One quart of flour and one pound of butter; sift the 
flour and work in the yolk of an egg well beaten; mix 
with ice water and roll out to the thickness of an inch 
or less. After the butter has been worked in cold 
water to extract the salt, place it on one half of the 
dough, folding the other half over it, set away for fif- 
teen minutes in an ice chest, or other equally cold 
place, and then roll out into a long strip, which fold 



116 Desserts. 

into three parts by turning over each end and rolling 
each fold; repeat this operation six or seven times. 
The colder the dough can be kept while being worked 
iu this way, the better will be the results. 

MINCE PIES. 

To one cupful of water add one cupful of molasses, 
one cupful of sugar, one beaten egg, one cupful of vin- 
egar, two and one half Boston crackers, rolled line, 
one cupful of stoned raisins, butter the size of an e^, 
one quarter of a teaspoonful of cloves; two thirds of a 
teaspoonful of cinnamon; two thirds of a teaspoonful 
of allspice. 

This will make three pies. The pies should bake 
slowly, taking about three quarters of an hour. A 
grating of nutmeg should be added to each pie before 
putting on upper crust. The e^g, cracker, and slow 
baking thickens this apperently thin mixture. 

FRUIT PIE. 

Carefully wash two thirds of a cupful of dried cur- 
rants, add equal quantity of seeded raisins; with one 
cupful of sugar and one cupful of water; place in 
saucepan and boil gently for one half hour; remove 
from the fire and add two tablespoonfuls of vinegar, 
with cinnamon, cloves, allspice, and nutmeg to taste; 
two chopped apples, one tablespoonful of rolled crack- 
ers, half a cupful of chopped, sweet pickled peaches, 
or any preserved or spiced fruit; bake with two crusts. 
This will make two pies. 



Desserts. 117 

CREAM PIE. 

Make a boiled custard, with one pint of milk, yolks 
of two eggs well beaten, and three tablespoonfuls of 
sugar, place in double boiler and thicken Avith one 
tablespoonful of Hour that lias been blended with 
melted butter, add one half teaspoonful of vanilla. lei 
cook until Hour is thoroughly done (if too thick a little 
more milk can be added i. Have ready a baked pastry, 
till with the mixture; then whip the whites of the two 
eggs to a very stiff froth and add one half cupful sugar 
and a few drops of flavoring, spread over the pie; set 
in oven just long enough to set the frosting and touch 
it with delicate brown. Serve cold. A chocolate pie 
can be made after the same method by omitting the 
yolks of the eggs and beating into hot milk one-fourth 
cake of chocolate. 

CUSTARD PIE. 

Beat three eggs until light, add three tablespoon- 
fuls of sugar and beat again. Then grate sufficient 
nutmeg to flavor, and add three cupfuls of scalded 
milk. Bake slowly in single crust; as soon as the cus- 
tard puffs and a knife blade can be dipped in and comes 
out clean, it is done. 

LEMON PIE. 

Beat the yolks of three eggs until thick, add one 
cupful of sugar and the grated yellow rind of one large 
lemon (be very careful not to grate any of the white 
of the lemon skin or it will make pie bitter), also the 



118 Desserts. 

juice: beat until thick and light colored, then add one 
tablespoonfnl of corn starch, dissolved in a little 
water. Four into a pie shell and bake slowly until it 
puffs. Beat the whites of the eggs until light, then 
gradually add three tablespoonfuls of sugar and beat 
until stiff. When the pie is slightly cooled, cover with 
this frosting, return to oven, and let it get a very deli- 
cate brown. Serve cold. 

SQUASH PIE. 

To one and one half cupfuls of prepared squash, 
add one cupful of scalded milk, one half cupful of 
sugar, one saltspoonful of cinnamon, a dash of nut- 
meg and cloves, and one ogg well beaten, pour in 
egged crust, and bake thirty minutes, or until it puffs 
up all over. Sweet potato may be used in place of 
squash. To prepare squash or sweet potato, steam 
and mash. 

RIPE CFRRAXT PIE. 

To one cupful of the fruit, washed and removed 
from stems, add one cupful of sugar; one cupful of 
cream, and one tablespoonfnl of flour; bake with only 
an under crust. 

XEFFOHATEL OHEESE PIE. 

One Neufchatel cheese, one teacupful of sugar, 
grate the rind of one lemon and use with it one half 
of the juice, half a teacupful each of rolled cracker 
crumbs, and currants, four eggs, one tablespoonfnl 
melted butter, half a teacupful of cream, or rich milk. 



Desserts. 119 

half a nutmeg grated and one saltspoonful of salt. 
Crumble the cheese and cracker crumbs well together, 
beat the eggs with the sugar and add to cracker mix- 
ture, following with the butter and cream. If the 
cream is very rich the butter may be omitted. Lastly, 
add lemon, nutmeg and currants. The currants 
should previously be washed, dried and dusted with 
Hour. Mix all well together and put into well butter- 
ed patty-pans thai have been lined with puff-paste. 
Bake fifteen or twenty minutes in a quick oven. They 
will puff up, but must not be permitted to gel too 
brown. 

PINE-APPLE TART. 

Line a pie plate with pastry, and till with mixture 
made of one ounce of butter, and one half cupful of 
sugar beaten to a cream; the well beaten yolks of five 
eggs, a grated pineapple, one teacupful of cream and 
add last of all the whites of the eggs beaten stiff and 
folded in lightly, with a little more sugar. 
ALMOND PEACH PIE. 

Line a pie dish with puff or good plain paste; lay 
halves of canned peaches, with the stone side up all 
over the bottom of the crust; fill the cavity where the 
pit was with a spoonful of chopped almonds; sprinkle 
with sugar and pour over a very little of the peach 
juice; cover with a crust, and bake till a nice brown; 
serve with, or without cream; 



120 Desserts. 

PUDDINGS. 



IRISH MOSS JELLY. 

Pick over and wash carefully one half cupful of 
Irish Moss. Put it into one pint of boiling water, add 
the thin yellow rind cut from one lemon, and one cup- 
ful of sugar; simmer until the moss is dissolved, add 
the juice of lemon and a grating of nutmeg, and strain 
into a cold, wet, mould. Set away to harden; serve 
plain, or with cream. Orange may be used in place of 
lemon, though a dessert spoonful of lemon juice used 
with the orange improves the flavor. This Irish Moss 
may be substituted in place of gelatine in all delicate 
puddings calling for that animal product; it is to be 
had at any druggist's. 

SAGO MILK. 

Soak a cupful of sago in a quart of cold milk; pur 
in a double boiler with one cupful of sugar; cook until 
the sago is dissolved; pour it into a dish, and stir in 
ten drops of the essence of lemon or vanilla. Serve it 
hot or cold. 

SAGO JELLY. 

Soak a cupful of sago in a quart of cold water over 
night; boil in double boiler for an hour; then uncover 
it for the water to boil away. Add two cupfuls of 
sugar and the strained juice of a lemon; pour it into ; 
dish in which it may be served. Serve it cold, witli 
smooth fresh cream, sweetened and flavored. 



Desserts. 121 

ORANGE FOAM (FOR TWELVE PERSONS). 

To the juice of twelve oranges (the small, tart ones 
are best) add the juice of one lemon, the grated yellow 
rind of two oranges, and three cupfuls of sugar. Whip 
till very lighl the yolks of twelve egos; then whip in 
the prepared juice. Whip the whites of eggs as stiff 
as possible (keep them well chilled while whipping) 
and heat in lightly, yet thoroughly, the prepared 
mixture. Serve in punch glasses with lady lingers. 
Place half <>f a lady finger in bottom of each glass. The 
amount of sugar used may vary according to the flavor 
of the oranges. If the foam is not stiff, then add more 
whites of eggs, it is difficull to give exnct quantities 
because the flavor and juciness of the fruit varies so. 
This should he prepared just before serving. 
NEAPOLITAN PUDDING. 

Dissolve a cupful of currant jelly in a cupful of hot 
water; thicken with dissolved corn starch (be careful 
not to use too much corn starch, only just enough to 
make it stiff when chilled). Have ready a chilled mold, 
pour in the mixture as soon as the starch is thoroughly 
cooked, and the white of one egg, whipped till very 
stiff, is added to the mixture. Then make an equal 
quantity of strong sweet lemonade, bringing this to a 
scald, thicken the same way, adding egg in same man- 
ner; pour this as second layer in mold. Then take two 
cupfuls of milk, bring to a scald, sweeten, and thicken 
as before, then add the yolks of two eggs, well beaten, 
whipping in one half teaspoonful of vanilla flavoring. 



122 Desserts. 

add to previous layers in mould (the layers can be 
placed in order to suit fancy), set away to chill thor- 
oughly, and serve with whipped or plain cream. Other 
fruit flavors can be used in same way — pineapple or 
apricot syrups are very nice. 

FRUIT MANGE. 

To one pint of boiling water, add the juice of two 
nice, though any sauce may be used — brought to a 
scald, add one tablespoonful dissolved corn starch 
with sugar to taste; let boil until starch is well cooked, 
remove from stove and add the whites of two eggs, 
beaten stiff; pour into wet mould, and chill. Serve 
witli cream and sugar. 

LEMON SNOW. 

To one pint of boiling water, add the juice of two 
lemons, and two tablespoonfuls of corn starch, well 
mixed with one and one fourth cupfuls of sugar; 
strain, and cook until thick. When partly cooled, beat 
vigorously with a wire egg beater or spoon, add the 
whites of three eggs, beaten to a stiff froth, whip in 
thoroughly, and pour into a chilled, wet mould; when 
firm and cold, turn out and serve with cold boiled cus- 
tard and jelly, or cream and sugar. 

ORANGE SOUFFLE. 

Make a boiled custard with the yolks of five eggs. 

a quart of milk, and sugar to taste. When cool pour 

it over four sliced oranges, from which all seeds and 

tough fibre have been removed, and to which has 



Desserts. 123 

been added one cupful of sugar, and grated rind of one 
orange. Place this in baking dish, cover with a mer- 
ingue made of the whites of four eggs; then place 
the dish in a shallow pan of cold water and put in oven 
until the meringue is a golden brown. Serve cold. 
ORANGE CUSTARDS. 

Teat the yolks of six eggs with one and one half 
cupfuls granulated sugar till light; add to this two 
cupfuls of orange juice, the juice of one lemon, and the 
grated peel of one orange; fill in small cupfuls and 
place iu steamer, when solid set away to chill; serve 
on boiled rice, over which pour a pint of rich cream, 
sweetened and flavored with a little grated peel of 
orange. 

CHESTNUT CREAM. 

Roast the chestnuts, then grate to powdered flakes, 
heaping lightly in middle of pudding dish, surround 
with apricot jam. and serve with whipped cream. 
PEACH CAKE. 

Have sponge or plain cake baked in two layers; cut 
or slice canned peaches ; cover a layer of the cake with 
the cut peaches; put on another layer of cake and 
more peaches and turn over all well sweetened and 
flavored whipped cream. 

STEAMED CABINET PUDDING. 

Use one tablespoonful of butter to grease a three 
pint pudding mould. Take one cupful of fruit; raisins, 
candied cherries, or preserved fruits, as you prefer; 



124 Desserts. 

sprinkle one half the fruit in the buttered mould, then 
break in stale cake or bread crumbs, mixing- with it 
the rest of the fruit, filling the mould lightly. Then 
whip up three eggs, add to them three tablespoonfuls 
of sugar and three cupfuls of milk, pour over the cake 
and fruit mixture. Let stand one hour, then steam 
for one and one fourth hours. Serve hot with creamy 
sauce. 

COLD CABINET PUDDING. 

Make a custard of one pint hot milk, yolks of three 
eggs, three tablespoonfuls of sugar; thicken with corn 
starch. Flavor with teaspoonful of vanilla. Decorate 
a mould with candied fruit; cover fruit with custard; 
cool, add a layer of lady fingers or stale cake, the:: a 
layer of fruit and more custard, and chill; continue 
until the mould is full. Serve with whipped cream 
and candied cherries. 

PRUNE WHIP. 

Wash thoroughly one half pound of prunes and 
soak three hours in enough water to cover; cook in 
same water until the consistency of marmalade. Rub 
through a sieve, sweeten. Whip the whites of four 
eggs, and add the prunes (which should be thoroughly 
chilled); beat until well mixed; pile lightly on a but 
tered platter, and bake until a delicate brown. Serve 
with whipped cream or soft custard. 

WASHINGTON PIE, CHOCOLATE FILLING. 

Make a plain cup cake, and bake in two layers. 
For the filling, beat the yolks of two 



Desserts. 125 

and add one half cupful of sugar; stir this into one 
half cupful of milk; melt two ounces of chocolate and 
stir into the milk; put on stow, and cook till it thick- 
ens; heat till cool, flavor with vanilla and spread on 
the cake between layers and sprinkle confectioners' 
sugar on top. Plain Washington pie has simply a 
dressing of whipped cream, sweetened, and flavored 
with vanilla, between the layers. 

STRAWBERRY CREAM CAKE. 

.Make cake the same as I'm- any good layer cake. 
Foi the tilling take one cupful of thick sweet cream. 
whip unt il stiff, add four tablespoonfuls of tine grained 
granulated sugar ami one pint of strawberries. 
<-rushed slightly, and sweetened. When cake is per- 
fectly cold spread between layers. This should not 
stand long before serving. 

CHARLOTTE RUSSE PIE. 

Three eggs, one and one half cupfuls of sugar, two 
cupfuls <>f flour, one teaspoonful of pure cream of tar- 
tar, one half cupful of cold water, one half teaspoonful 
of soda. Beat the eggs thoroughly with the sugar, 
add one cupful of flour with even teaspoonful of pure 
cream of tartar, then water, and another cupful of 
flour. Enough for two pies. 

Filling — Pure, sweet cream, beaten until stiff; 
sweetened to taste; flavored with vanilla. Cut open 
pie, All, and pile some cream on top. Two cupfuls of 
(Team will fill two pies. 



126 Desserts. 

STEAMED FRUIT PUDDING. 

Make a dough of six heaping tablespoonfuls of 
flour; pinch of salt, one heaping teaspoonful of 
baking powder, two tablespoonfuls of cream, and 
water enough to make a soft dough; mix as lightly as 
possible. Then add one pint of any preserved or 
stewed fruit that is desired, the fruit should be well 
sweetened; steam for forty minutes. Be particular to 
keep the steam at regular heat, not letting it die down. 
Serve with syrup, made of the fruit juice, or hard 
sauce. 

CHARLOTTE RUSSE. 

One quart of rich, sweet, cream; whipped to a stiff 
foam; sweeten, after whipping, with two tablespoon- 
fuls of sugar, and flavor with scant teaspoonful of 
vanilla extract. Line a glass bowl with separated 
lady fingers, and heap the whipped cream lightly in 
the bowl. Chill, and serve within an hour. 

CONNECTICUT INDIAN PUDDING. 

Add to three tablespoonfuls of cornmeal, three 
fourths of a cupful of molasses and a little salt; mix 
well; put one generous quart of milk in double boiler; 
when scalding hot add the meal and molasses; stir till 
free from lumps ; let cook for five minutes ; then butter 
well a baking dish, grate the rind of two or three 
oranges; put a layer on the bottom of the dish; pour in 
the liquid and put the rest of the grated peel on top; 
add one tablespoonfnl of butter to one fourth cupful 



Desserts. 127 

hot milk; pour over pudding; bake three hours in a 
moderate oven; eat with rich cream, or hard sauce. 

CHINESE PUDDING. 

Whip one pint of cream and set it in a pan of 
cracked ice; add one half cupful of chopped preserved 
ginger, one half cupful powdered sugar; one half cup- 
ful of cold boiled rice. 

Dissolve one half cupful of Irish moss in boiling 
water, using as little water as possible; strain, and 
stir into the cream mixture; stir until it thickens. Set 
away to harden, and serve with ginger same 

BANANA PUDDING. 

Make one quart of strong sweet lemonade, bring to 
a scalding point, add juice of one orange. Thicken 
with dissolved cornstarch, the same as any cornstarch 
pudding; being careful not to make too still'. Have 
ready the whites of two eggs, beaten very stiff. When 
the corn starch is thoroughly cooked, set the dish oil' 
the stove and whit) in the eggs. Then slice in two 
bananas, pour in moulds, set away to chill thoroughly, 
serve with cream and sugar. This is quite as delicious 
as any gelatine pudding. 

CREAM RICE PUDDING. 

Two cupfuls of milk, two tablespoonfuls of rice, 
two tablespoonfuls of sugar, one half saltspoonful 
grated nutmeg, one half cupful stoned raisins. Stir 
frequently. When it begins to thicken add more milk, 



128 Desserts. 

sweetened and spiced; when rice is tender add o::e 
half cupful cream and remove from oven. Serve cold, 

SWEET POTATO PUDDING. 

Peel and grate the potatoes. To one quart of them 
add two eggs, tw 7 o tablespoonfuls of butter, three 
fourths of a cupful of sugar and one cupful of sweet 
milk. Cream the butter and sugar, add the eggs, stir 
well, then add the other ingredients, stirring briskly. 
Bake one hour. Serve hot without sauce. 

OAT MEAL PUDDING. 

To one cupful of cold boiled oatmeal, add one cup- 
ful of sugar, three cupfuls of milk, two well beaten 
eggs, one tablespoonful of vanilla and one half cupful 
of seeded raisins; bake in moderate oven about three 
quarters of an hour. 

SNOW BALLS. 

Cook one cupful of rice until tender. Wring small 
pudding cloths (one third yard square) out of hot 
water and lay over a small bowl. Spread rice one 
third of an inch thick over cloth. Put an apricot in 
the center, filling in each half of apricot with rice. 
Tie tightly and steam ten minutes. Remove the cloth 
carefully and turn the balls out on a platter, and serve 
with apricot sauce. Canned apricots may be used. 
If fresh fruit is preferred steam the apricots tender 
before removing stones. 



Desserts. 129 

CREAM PUDDING. 

Stir together one pint of cream, three ounces of 
sugar, the well beaten yolks of three eggs, with scant 
teaspoonful of vanilla flavoring. Whip the whites of 
the eggs verv light and add last, stirring lightly. Pour 
into baking dish that has been well buttered and upon 
which has been sprinkled bread crumbs to the thick- 
ness of ordinary pie crust. Sprinkle bread crumbs 
over the top of pudding, set dish in shallow pan half 
tilled with water, and bake the same as any custard. 

FRENCH BREAD PUDDING. 

Butter small thin squares of bread and spread with 
jam, or tart jelly; place them in a buttered pudding 
dish; have the dish about one half full; pour over a 
boiled custard i using the yolks only for the custard); 
beat the whites of two eggs, adding gradually two 
tablespoonfuls of powdered sugar; beat one large 
tablespoonful of the jam or jelly used; heap on toj> 
of the custard and brown sliffhtly in the Oven. 



SAUCES FOR PUDDINGS, 



APRICOT SAUCE. 
Take one cupful of apricot juice, thicken with one 
teaspoonful of corn starch and sweeten with one half 
cupful of sugar; let boil until clear. 



l::0 Desserts. 

HARD SAUCE. 

Beat together one half cupful of butter and one 
cupful of sugar until it is creamy and white; flavor 
with one teaspoonful of vanilla extract. 
CREAMY SAUCE. 

Cream one half cupful of butter, then stir in one 
cupful of powdered sugar, a little at a time, and beat 
until very light. Then add one fourth cupful of cream 
or milk and one scant teaspoonful of vanilla flavoring. 
Just before serving set the bowl in a pan of hot water, 
and as soon as the sauce is smooth and creamy remove 
from fire. It should not be heated enough to melt 
the sugar. 

GINGER SAUCE. 

Chop finely one fourth cupful of preserved ginger; 
add one cupful of water and a quarter cupful of sugar, 
and boil for five minutes. Pour it over the well beaten 
whites of two eggs, add two tablespoonfuls of lemon 
juice, and chill. 

CURRENT JELLY SAUCE. 

Put four tablespoonfuls currant jelly in a saucepan 
with one teaspoonful of butter; let it heat and melt 
slowly; pour over one half cupful of boiling water, 
moisten one teaspoonful of cornstarch with a little 
cold water; add to the other ingredients and cook 
five minutes; add the juice of one orange, grated peel 
of one half orange and one and one- half tablespoonfuls 
blanched almonds finely chopped, 



Desserts. 131 

ecu; sauce. 

One cupful of sugar, a tal lecpoonful of butter, two 
eggs, a little salt, and a teaspoonful of vanilla, or any 
flavoring preferred. Mix the butter and sugar to a 
-ream, add the yolks of the eggs, and beat until very 
light. Bea1 the whites to a stiff froth and stir in, add 
flavoring and beat well together. This is especially 
good for apple or berry dumplings. Lemon is nice to 
flavor it when used for apple puddings, but should 
not be used for other fruits. When a plainer sauce 
is desired, leave out tin 1 butter. 



APPLE DESSERTS. 



STEAMED APPLES. 
Wash, pare, and remove cores of six tart apples; 
place in earthen dish aud put in steamer, over boiling 
water. Steam until soft. Serve with steamed oat- 
meal or boiled rice, and cream and sugar. 

BAKED APPLES. 
Wash, and core sour apples. Place them in 
earthen or granite dish and fill the center of each 
apple with sugar. Measure one tablespoonful of 
water for each apple and pour around the apples (not 
over, as you should not disturb the sugar in apple 
centers). Bake until tender, remove apples to the 
dish in which thev will be served at table. Strain the 



132 Desserts. 

juice, add one third cupful of sugar. Cook live mi. 
utes, and pour it over the apples, let cool, and serve 
with cream. 

APPLE FRITTERS. 

Core, pare, and cut apple into slices one fourth 
inch thick, sprinkle with sugar and cinnamon or nut- 
meg, and set them aside while making batter. 

Beat the yolks of two eggs, add one tablespoonful 
sugar, one half cupful of sweet milk, and enough flour 
to make it almost a drop batter. Melt one tablespoon- 
ful of butter and add to mixture. Beat in the well 
whipped whites of two eggs. Dip each slice of apple 
into the batter, see that it is well covered and quickly 
drop into a kettle in which is sufficient hot cocoa but- 
ter or vegetable oil to float it; fry until the apple is 
soft, and the fritter a light brown on both sides. 
Drain, trim, and sprinkle with pulverized sugar. 
Serve hot. 

APPLE DUMPLINGS BAKED. 

Select moderate sized, tart apples; pare, core, and 
steam until tender, not soft; have ready a plain pie 
crust rolled thin in pieces size of small pie plate. 
Place one apple on each piece of crust, fill the core 
with sugar, spice to taste and add teaspoonful of hot 
water to sugar. Wrap crust about the apple pinching 
it together, place in hot oven and bake until crust is 
well cooked; serve hot with hard sauce. 



Desserts. 133 

APPLE SLUMP. 
Cut apples as for pics and lill a rich undercrust of 
a good thickness; cover with a thick topcrust and bake 
in a slow oven for about an hour; when baked remove 
the top crust, add sugar and spice, and butter half the 
size of an egg, mix with the apple; then remove part 
of the apple. Place the top crust in an inverted way 
upon what remains, and the apple that has been taken 
out on top of that. Should be eaten hot. 
APPLE RICE. 
Fill a pudding dish half full with tart apples, 
pared, quartered, and sprinkled thickly with sugar, 
and a grating of nutmeg. Wash thoroughly half a 
cupful of rice and sprinkle over apples in pudding 
dish. Steam until rice is tender. Serve with cream 
and sugar. 

APPLE CREAM. 
Place in an enamelled pan with a wineglassful of 
water, one pound and a half of minced apple, half a 
pound of pulverized sugar, the finely minced rind of 
half a lemon, and a quarter of an ounce of ginger pow- 
der; simmer gently till soft enough to pass through a 
sieve. When cold, beat in thoroughly one pint of cold 
fresh cream, or new milk which has previously been 
brought to a boil, and sweetened. 

APPLE FLUMMERY. 
To two pounds of peeled and cored apples add one 
pound of sugar, and the minced rind of a fresh lemon; 



134 Desserts. 

place in an enamelled pan, cover with water and 
steam till quite soft, strain and beat the fruit to a 
pulp. Boil in the strained liquor one ounce of Irish 
moss for fifteen minutes, strain the liquor again, and 
add the crushed fruit, simmer for three minutes, turn 
into a chilled and wet mould. Let stand until solid 
and well chilled. Serve with cream. 



SHORT CAKES. 



Take one quart of flour, one teaspoonful of salt, one 
pint of rich sour cream; dissolve one teaspoonful of 
soda in a little boiling water and stir into the cream; 
dissolve one tablespoonful of butter and add to cream; 
then stir in flour, roll out as you would for biscuit; 
bake in round pan in two layers, spreading butter be- 
tween the layers; when baked, take apart and spread 
with any prepared fruits. 

If preferred, sweet milk and baking powder may 
be used in place of the sour cream and soda. And the 
following is an excellent receipt: 

RACHEL'S SHORT CAKE. 

Two cupfuls of flour, one third cupful of butter, 
two well rounded teaspoonfuls of baking powder, one 
cupful of milk, one half teaspoonful of salt. Roll in 
two layers one half inch thick, butter well between 
layers and on the top and bake. 



Desserts. 135 

STRAWBERRY FILLIXi J. 

Mash one quart of strawberries in an earthen dish, 
add sufficient sugar to make a rich sweetness, set the 
dish in the oven until the dish is heated through, but- 
ter each half of the short-cake, covering with the 
crushed fruit, and putting a liberal supply on top, 
sprinkle with pulverized sugar, and serve with cream. 
ORANGE FILLING. 

Get small, tart, juicy oranges, pare half dozen or 
more, carefully remove all the white, and slice; take 
out all the seeds and tough fibre; then crush with 
enough sugar to make very sweet. 

Place in agate saucepan and set on back of range 
to get thoroughly hot; butter the short cake liberally 
and apply tilling between layers and on top; serve 
with whipped cream. 

CRANBERRY FILLING. 

Wash the berries and pick them over carefully; 
cook in agate saucepan with water enough to float 
over a moderate fire; mash through a colander; then 
add sufficient sugar to make very rich and sweet; set 
back on range until sugar is thoroughly dissolved; 
butter short-cake liberally and apply filling between 
layers and on top. 

PIXE APPLE FILLING. 

Get a ripe pineapple; pare and slice; then shred 
with a silver fork; cover thickly with sugar, and set 
away for three or four hours; then set on range in an 



136 Desserts. 

agate kettle to heat thoroughly; butter short-cake 
liberally, and apply filling between layers and on top; 
serve with whipped cream. Canned pineapple may be 
used, though the fresh fruit is best. 
BANANA FILLING. 
Slice three bananas and one orange, grate the out- 
side rind of the orange and mix with one cupful of 
sugar, and juice of orange; pour on the sliced bananas. 
Butter the short-cake and fill with the fruit thus pre- 
pared. Serve plain, or with whipped cream. 



ICES. 

WATER ICES. 

The simplest way of making fruit ices is much the 
best. Take one pint of water to one quart of fruit 
juice, sweetened to taste; and it should be remem- 
bered the sugar is less apparent in the frozen mixture 
than in the liquid. This proportion holds for all fruit 
ices, except the lemon. The lemon prepare as you would 
a rich lemonade, adding the well beaten whites of 
two eggs to each quart of the mixture. Be careful to 
freeze smoothly and the ices will be delicious. I espe- 
cially recommend strawberry, pineapple, apricot, 
orange and lemon. 

UNCOOKED CREAM. 

To one quart of cream, add one teaspoonful of 
yanilla flavoring, and one cupful of sugar. If you have 



Desserts. 187 

a freezer thai stirs with tin* triple movement in freez- 
ing, it is unnecessary to whip the cream. Otherwise 
it should he partially whipped before being placed in 
freezer. 

FRENCH CREAM. 

Scald one pint of milk in double boiler; beat two 
eggs with one cupful of sugar until light; then whip 
in two tablespoonfuls of flour; turn into hot milk and 
stir until it thickens, cook fifteen minutes and set 
away to eool. When cold add one quart of whipped 
cream, and one cupful more of sugar with one table- 
spoonful of vanilla flavoring; freeze 
CHOCOLATE CREAM. 

To make chocolate cream add to the above, when 
the custard is being prepared, one ounce of dissolved 
sweet chocolate that has been cooked to a gloss with 
one tablespoonful of boiling water and two table- 
spoonfuls of sugar. Omit the second cupful of sugar 
usually added with cream. 

WACHTMEISTER TUDDING. 

Fill a mould with alternate layers of sponge cake 
and jam, — strawberry or apricot, are preferable, — 
then saturate with rich cream flavored with vanilla 
and sweetened. Freeze in moulds. Custard may be 
used in place of cream. 

FROZEN FRUITS. 

To one pound of mashed fruit, add whites of three 
eggs, and one pint each of sugar and water. Make a 



138 Desserts. 

syrup of the sugar and water; when cool, add the fruit 

and freeze. 

With sweet fruits like oranges or raspberries, add 
juice of one lemon and one half cupful more of sugar. 
The fruit is very nice, without the addition of the eggs. 
PINEAPPLE SHERBET. 

To one quart of grated pineapple pulp, add juice 
of two lemons; dissolve one and one half pounds of 
sugar in one pint of water, and bring to a boil, skim 
and cool; when cold, add the fruit pulp, and the well 
whipped whites of two eggs; freeze soft. 
STRAWBERRY SHERBET. 

Crush a pound of picked strawberries in a basin 
and add a quart of water with a sliced lemon, let stand 
for three hours; put one and one quarter pounds of 
sugar into another basin, cover the basin with a cheese 
cloth and pour the berry juice through it. When the 
sugar is fully dissolved strain again. Freeze soft. 



Confections. 139 



iCONFECTIONS, 



CANDY DOUGH. 

To the white of one egg placed in a glass add equal 
quantity of cold water, or better vet, rich, sweet 
cream, and one tea spoonful of vanilla extract. Beat 
thoroughly; then stir in gradually enough confection- 
er's XXXX sugar to make stiff. Cover with damp 
napkin and use as needed for the following varieties: 
CHOCOLATE CREAMS. 

Mould small pieces of candy dough into the shape 
of thimbles, put them on a buttered pan or paraffine 
paper in a cool place to harden. Melt two squares of 
sweet chocolate in a saucer over a tea kettle. When 
the cream balls are sufficiently hard, dip them in the 
melted chocolate. Use two forks. Let the candies 
drain on the forks, then put them on the tins again to 
dry. 

CREAM WALNUTS. 

Break pieces of candy dough to the size of a nut- 
meg, roll them in the palm of the hand until smooth 
and round. Press halved walnut meats on each side, 
letting cream show between. 

CREAM ALMONDS. 

Mould almond nut into center of a small ball of 



140 Confections. 

candy dough. Roll in granulated sugar and set away 
to dry. 

CREAM NUT CAKE. 
May be made by stirring chopped nuts into candy 
dough, then rolling into sheets about three fourths of 
an inch thick and cutting into squares. 

CREAM DATES. 
Wash and dry dates, remove the stones, and fill 
with candy dough, then roll in confectioner's sugar. 

ORANGE CREAMS. 

Take the white of one egg and an equal quantity 
of orange juice, and grated yellow rind of one orange, 
mix with confectioner's sugar until a stiff dough. 
Mould in shapely lumps and roll in granulated sugar. 
This also serves for orange flavored filling for choco- 
late drops. Any fruit juice can be used in this same 
way. Any flavor desired that cannot be obtained 
readily from fresh fruit can be had by using extract 
with white of egg and cream base. 

CHOCOLATE ANNAS. 

To three cupfuls of white sugar, add one cupful of 
milk and one fourth teaspoonful of cream of tartar, 
boil about nine minutes, or until it will form a soft 
ball when dropped into cold water; then add two 
squares of melted chocolate and one tablespoonful of 
butter. Cook one minute longer. Remove from fire, 
add one teaspoonful vanilla extract, beat vigorously 



Confections 141 

for one minute, then pour into buttered pans. When 
cool mark in squares. 

MOLASSES CANDY. 

Two cupfuls of molasses, one cupful of sugar, one 
teaspoonful of vinegar, one tablespoonful of butter. 
Boil until it is brittle when tried in cold water. Pour 
in a buttered tin; when cool pull until white. 
BROWN HETTIES. 

Two cupfuls of brown sugar, half a cupful of milk, 
boil about lour minutes, stirring constantly; when 
almost done stir in three quarters of a cupful of 
chopped walnuts or chopped blanched almonds; re- 
move from the lire and stir till it grains, and looks 
sugary, then pour into a well oiled tin to the depth of 
half an inch; when it cools mark off in squares with a 
knife. 

LEMON MINTS. 

Sift a quantity of confectioner's sugar into a bowl 
and work into it lemon juice until all sugar is ab- 
sorbed, then add water, a very little at a time, until a 
smooth, stiff paste is formed. A bit of the lemon peel 
may be grated into it. Roll into balls and flatten, 
placing them in the oven a moment to harden. 
SOFT CARAMELS. 

One quart of brown sugar, half a pint ©f milk, one 
third cupful of butter, and half a cake of chocolate. 
Roil about nine minutes, but not so long that you 
cannot pour them into the pan. Mark into squares. 



142 Confections. 

BUTTER SCOTCH. 

Two cupfuls of light brown sugar, one cupful of 
butter, one tablespoonful of lemon juice and one of 
water. Mix all together and boil twenty minutes, add 
one fourth teaspoonful of baking soda, drop a little in 
water and if it is crisp it is ready to take off. If not, 
cook longer; when done, pour into a flat buttered tin. 
MARSHMALLOWS. 

Three ounces of gum-arabic, half a pint of hot 
water, half a pint of powdered sugar, the wliite of one 
egg, flavoring. Dissolve the gum-arabic in the water, 
strain, and add the sugar. Boil ten minutes or until 
the syrup has the consistency of honey, stirring all the 
time. Add the e^, beaten stiff, and as soon as thor- 
oughly mixed remove from the fire; add flavoring to 
taste, orange flower or rose is generally used. Pour 
the paste into a pan dusted with coin starch. The 
paste should be spread one inch thick. Cut into 
squares when cold, and roll in powdered sugar. 
CHOC-O-POP. 

Have ready a mixture made of one cupful of sugar, 
one half cupful of molasses and one cake of chocolate, 
cooked until it nearly crisps in cold water, keep warm. 
Pop corn enough to fill a three quart bowl, turn into 
a big pan and mix with the candy. 
CRACKER JACK. 

Is made in the same way. only use one third sugar 
to two thirds molasses and omit the chocolate. 



Confections. 143 

FROSTED FRUITS. 

Carefully pick over and wash the fruit, such as 
cherries, plums or strawberries. Whip the whites of 
two or throe eggs, according to quantity of fruit; dip 

the fruit in beaten eggj drain (keep the eggs well 
beaten) then dip fruit into powdered sugar. Cover a 
pan with a sheet of white paper, place the fruit on 
glass dish; dry, chill, and serve. 

STUFFED DATES. 

Wash and carefully dry the dates by placing them 
in a colander and letting stand in warm place; remove 
the stones and insert half a pecan, or one fourth of an 
English walnut; roll in confectioner's sugar. 
SALTED ALMONDS. 

Blanch half a pound of almonds by pouring over 
them one pint boiling water; let stand three minutes. 
Drain and cover with cold water. Remove the skins 
and dry the almonds on a towel. Fry in hot butter. 
Drain on brown paper, and sprinkle wdth salt. 
BUTTER SCOTCH. 

One cupful of sugar, one cupful of molasses, half a 
cupful of butter, nearly one tablespoonful of vinegar, 
a pinch of soda; boil until done; when cold, cut into 
squares and wrap in paraffine paper. 
CARAMELS. 

One cupful of molasses, one half cupful of milk, 
one cupful of sugar, one teaspoonful of flour, one table- 
spoonful of butter, one fourth pound of chocolate; boil 



144 Confections. 

until it will harden when dropped in cold water, then 
add a few drops of glycerine and one teaspoonful of 
vanilla; turn into a buttered pan, when partly cool, 
mark in squares. 

COFFEE CREAM CARAMELS. 

Melt two pounds of sugar with as little water as 
possible; when the sugar begins to bubble, pour in 
slowly one teacupful of rich cream and stir carefully; 
add two ounces of fresh butter and the extract from 
two ounces of coffee, stirring gently and continuously 
while adding. As soon as cooked sufficiently to be 
brittle when dropped in cold water, pour into buttered 
tin dish, and when nearly cooled, mark off with a 
buttered knife into squares. 

CHOCOLATE CARAMELS. 

Cream together one teacupful of sugar with half 
the quantity of butter; add one fourth of a pound of 
grated chocolate and one teacupful each of molasses 
and milk. Beat well together and boil until a portion 
of it dropped in ice-water sets and cracks. Pour into 
well buttered tin pans to the thickness of half an inch. 
When nearly cold mark into squares with a buttered 
knife. 

LEMON CANDY. 

Put one pound of sugar into a pan or kettle with 
half a pint of water and a third of a teaspoonful of 
cream of tartar; let it boil, and when a little of it 
dropped in cold water becomes brittle it is done; pour 



( 'ONFECTIONS. 145 

into a shallow buttered dish. When cooled suffi- 
ciently to be handled add one third of a teaspoonful of 
tartaric acid with the same quantity of extract of 
lemon, and work thoroughly into the candy until the 
acid has been evenly distributed. If worked too much 
the transparency of the candy may be destroyed. 
( '< H/OAXUT DROPS. 

Grate one cocoanut and add to it one half its 
weight in sugar and the white of an egg whipped to a 
stiff froth. Mix all together thoroughly and drop on 
buttered white paper in a pan. Bake for fifteen 
minutes. 

KISSES. 

Beat the whites of four eggs to a stiff froth and stir 
in half a pound of confectioner's sugar, flavor with one 
half teaspoonful of vanilla. Whip thoroughly and 
then drop in quantities about half the size of an egg 
on buttered paper, well separated; lay the paper on a 
half inch board and place in moderate oven. Watch 
carefully and when they begin to color take them out, 
remove from paper and join them in pairs by their flat 
surfaces. 



Beverages. 147 



BEVERAGES, 



TEA. 
Tea should be made with the little filagree silver 
balls that conic especially for that purpose. Fill ball 
with best quality Oolong, or English Breakfast, tea 

that you can obtain (cheap teas arc injurious and taste- 
less). Have a pot of boiling water, till your cup and 
then immerse the tea ball in cup until the strength 
desired is obtained. Serve with sugar and sliced 
lemon, after the Russian fashion; it is more wholesome 
than with cream. 

COCOA. 

Allow one teaspoonful of cocoa and sugar to one 
cupful of milk and water, in equal proportions. Heat 
the milk in double boiler. Put the water in the cocoa 
pot, when it boils stir in the dry cocoa, mix well. 
After boiling three minutes, add the hot milk. Serve 
when it begins to rise in the pot. 

FRENCH COFFEE. 

Three pints of water to one cupful of ground coffee. 
Put coffee in bowl; pour over it about half pint cold 
water and let stand for fifteen minutes; bring remain- 
ing water to a boil. Take coffee in bowl, strain through 
fine sieve, then take French coffee pot, put coffee 



148 Beverages. 

grounds in strainer at top of French pot, leaving water 
in bowl. Then take boiling water and pour over coffee 
very slowly. Then set coffee-pot on stove for five min- 
utes; do not let boil. Take off and pour in cold w T ater 
from bowi that coffee was first soaked in, to settle. 
Serve in another pot. The French, who have the rep- 
utation of making the best coffee, use three parts Java 
to one part of Mocha. 

AMERICAN COFFEE. 
Allow one tablespoonful of ground coffee to each 
cupful of water used; mix coffee with half the white of 
one egg; add one cupful of cold water and shake well, 
then add as many more cupfuls of cold water as you 
have allowed for. Place on back of range and steep 
ten minutes, then bring forward. Let come to a boil. 
Settle with one half cupful of cold water. 

CARAMEL COFFEE. 

To prepare, take three and one half quarts of bran, 
add one and one half quarts of corn meal, one pint of 
molasses, one half pint of boiling water, mix well, and 
bake, stirring often. Make the same as "American 
Coffee," only let boil a little longer. 
CHOCOLATE. 

Melt dry, over steam, one half cake of sweet choco 
late; bring to a scald one quart of rich milk, add one 
cupful of sugar, turn into a heated bowl, then add the 
melted chocolate and whip with egg beater until 
chocolate is thoroughly dissolved in the milk. The 



Beverages. 149 

longer it is whipped the better it will be. Serve with 
whipped cream. 

APRICOT WATER. 

Skin twelve apricots, take out the stones, pour on 
one quart of boiling water; allow them to stew for 
one hour, then strain off the clear liquid and sweeten 
with three ounces of sugar. 

GIXGERADE. 

Gingerade is made of any fruit, stewed with pulver- 
ized ginger, flavored with lemon juice, and carefully 
strained. 

GRAPE JUICE. 

Wash and remove from stems ten pounds of grapes, 
put over to boil with two quarts of water. Let boil 
until seeds and pulp separate. Strain through cheese 
cloth bag, let it drain slowly, do not s jueeze. Put 
juice back in kettle, let come to a boil, and add one and 
one fourth pounds of sugar; boil two or three minutes. 
Seal boiling hot. The secret of success in bottling 
grape juice is to have everything boiling hot, jars, 
juice, rubbers, and tops. The best way is to have jars 
in kettle of boiling water right on the stove and tops 
in boiling water, likewise, and fill right from kettle of 
boiling juice on the stove. Then if your cans are air- 
tight the juice w T ill surely keep. 

FRUIT JUICES. 

The following rules hold good for any kind of fruit: 
Crush the small fruits raw, strain, add one half pound 



150 Beverages. 

of sugar to each quart of juice, let boil one minute, and 

bottle, using same precautions as those specified in 
receipt for grape juice. 

PINEAPPLE FRAPPE. 
Boil one quart of water, one pint of sugar, and one 
pint of chopped pineapple for twenty minutes; add one 
cupful of orange juice and one half cupful of lemon 
juice. Freeze soft. 

ORANGE FRAPPE. 
Make a syrup by boiling one quart -of water and one 
pint of sugar for twenty minutes; add one pint of 
orange juice and the juice Of two lemons; one cupful 
of candied cherries should be added just before freez- 
ing. Freeze soft. 



English Marmalades. 151 



ENGLISH MARMALADES. 



RHUBARB MARMALADE. 

Peel and cut into inch pieces tender young rhubarb, 
to every pint allow one pound of loaf sugar and three 
oranges. Spread the cut rhubarb on a shallow dish 
and cover with the sugar; leave it for twelve hours; 
then put it into the preserving kettle with the grated 
yellow rind of the oranges (be careful not to use any of 
the white pulp or it will make the preserve bitter), add 
the tender, juicy pulp of the oranges and boil slowly 
for about one hour, or until jam sets when tested on 
a cold plate. 

ORANGE MARMALADE. 

To every pound of sliced oranges (one half Seville 
and one half sweet) add three pints of cold water; let 
stand in a cool place for forty-eight hours; then boil 
all together until tender, generally about two hours; 
set away for twenty-four hours. Then weigh the 
fruit and to every pound of the boiled fruit add three 
fourths of a pound of sugar. Boil until it will "set" 
when tried on a chilled plate. 

LEMON MARMALADE. 

Pour a scant quart of boiling water over two 
pounds of sugar and let it stand until dissolved. Pu»t 



152 English Marmalades. 

in agate preserving kettle and peel some very thin, 
thread-like strips of the delicate yellow rind of the 
lemons; add to the liquid; carefully peel and remove 
all fibrous. parts from six large lemons, collect the 
seeds, tying them in a thin cloth; add the pulp and the 
little bag of seeds to syrup, keep kettle uncovered and 
let preserve boil gently. When it "sets" on a chilled 
plate it is done. The seeds used in this way make it 
jell much more quickly and the marmalade is more 
delicate in flavor. 

APRICOT MARMALADE. 
Choose deep yellow apricots, not too ripe; take off 
the skin, take out the stones, and extract the kernel. 
To each twelve pounds of fruit add eight pounds of 
sugar, put in agate kettle, and boil until it will "set" 
by dropping into a chilled plate. It needs to be stirred 
frequently and carefully watched to prevent burning. 



Invalid Cookery. 153 



INVALID COOKERY. 



tea sour. 

One pint of fresh, or one can of marrowfat peas; 
boil until thoroughly soft so they will mash easily; 
then strain through a sieve 1<> remove skins. To pulp 
and liquor add one pint of cream, one teaspoonful of 
sugar, sail and pepper to taste, ami one tablespoonful 
of butter. Serve with wafers. This is a very nutri- 
tious and relishable soup for a convalescent. 
MILK TOAST. 

Brown delicately a thin slice of stale bread, cut in 
strips and place in bowl; to one cupful of rich milk, 
brought to a scald, add a teaspoonful of butter, have 
ready one heaping teaspoonful of flour blended with 
water, strain into scalding milk and stir until it thick 
ens, set back and let cook gently while you whip the 
white of one egg to a stiff froth, add a pinch of salt, 
then take the simmering milk from the stove and whip 
the beaten white of egg in quickly. Pour over toast 
in bowl and serve at once. 

CUP CUSTARD. 

Allow one egg and three fourths of a cupful of rich 
milk for each cup, sweeten to taste and flavor with 
grated nutmeg, or vanilla extract, as you prefer, pour 



154 Invalid Cookery. 

in cups, set cup in shallow tin half tilled with water, 
and place in oven; bake until solid, and knife blade can 
be drawn out clean. Cooking in the pan of water pre- 
vents custards from separating and becoming watery. 

KICE FOAM. 

Wash one heaping teaspoonful of rice and cook 
until thoroughly tender in milk; mash through a 
sieve; add pinch of salt; heat a half cupful of cream to 
a scald, and stir in the rice. Whip the white of one egg 
to a stiff froth, and add immediately on removing from 
the stove. A bit of chopped parsley may be added, if 
liked. Serve with wafers. This is a pleasant change 
from sweet gruels, and is very nutritious. 

CREAMED GRUEL. 

Cook one tablespoonful of rolled oats in scant pint 
of water; when soft strain through a sieve; add one 
half cupful of cream; salt to taste, and let come to a 
scald. Have ready the whites of two eggs beaten to 
a stiff froth, take gruel from the fire and whip in th« 
eggs, sweeten to taste and flavor with a dash of nut- 
meg or a few drops of vanilla extract. 

EGG GRUEL. 

Heat a cupful of milk to 180 F., and stir into it 0m 1 
well beaten egg mixed with one fourth cupful of cold 
water. Stir constantly for a few minutes until thick 
ened, but do not allow it to boil again. Season with 
salt, or if preferred, a little loaf sugar. 



Invalid Cookery. 155 

BARLEY GRUEL. 

Wash three tablespoonfuls of pearl barley, drop it 
into a piiit of boiling water and parboil five minutes. 
Tour the water off and add one quart of fresh boiling 
water, let it simmer gently from one to three hours, 
strain, season, and serve. A small piece of lemon 
rind added to the gruel one half hour before it is done 
will give an agreeable flavor. Equal quantities of 
barley gruel and milk make a very nourishing drink; 
a little lemon juice with sugar to taste is sometimes 
liked as the flavor for the gruel. 

ARROWROOT. 

Mix two tablespoonfuls of arrowroot with four 
tablespoonfuls of cold water; add half a pint of boiling 
water and boil until it thickens; sweeten to taste and 
add a little grated nutmeg. 

GRAHAM GRUEL. 

Mix one tablespoonful of graham meal in four 
tablespoonfuls of cold water, stir it into a pint of boil- 
ing water, cook twenty minutes, salt to taste, and boil 
ten minutes longer, put a gill of thin gruel into a cup 
with one half gill of milk or cream, and serve hot. 
EGG NOGG. 

Beat the yolk of a freshly laid egg with a table- 
spoonful of sugar until it is light and creamy, add to 
this one half cupful of milk (hot or cold, as you wish 
the drink, warm, or chilled), whip in, lightly, the white 
of the egg, beaten stiff, a light grating of nutmeg, and 



156 Invalid Cookeky. 

if mixed cold, a tablespoonful of cracked ice. Serve 
at once. 

EGG AXD LIME WATER. 

To a wineglass full of lime water, add the stiffly 
beaten white of one egg. Give this often, in small 
quantities, to patient. It is excellent in cases of obsti- 
nate vomiting and bowel trouble. 

APPLE WATER. 

Wash and wipe a large sour apple and. without 
paring, cut it into thin slices. Put them in a bowl 
with one strip of lemon peel, add one cupful of boiling 
water, cover and set away to cool, strain when cold, 
sweeten and serve with cracked ice. Cranberries cr 
rhubarb may be used in the same way. 
EGG LEMONADE. 

Beat the white of an egg to a stiff froth, mix with 
it the juice of a small lemon and one tablespoonful of 
sugar. Add one cupful of ice water and shake thor- 
oughly. 

ARROWROOT WATER. 

Boil the thin rind of a fresh lemon in one quart of 
water. When boiling, pour over one tablespoonful of 
arrowroot previously mixed with a little cold water, 
stir well, sweeten to taste, and let it boil for five min- 
utes; squeeze in the juice of one lemon. 
BARLEY WATER. 

One teaspoonful of pearl barley, one half lemon, 
one quart boiling water, sugar to taste. Wash the 



Invalid Cookery. 157 

barley in cold water, add boiling water, juice of lemon, 
a bit of rind, let stand, covered, and warm for three 
liours. 

EGG TEA. 
Take the white of one egg* and beat it to a stiff 
froth, beat the yolk into it with a scant tablespoonful 
of sugar, then pour in slowly (beating the mixture all 
the time) half a cupful of hot milk; flavor with grated 
nutmeg or vanilla to taste. 

TOAST WATER. 
Brown nicely in the oven slices of bread, and pour 
upon them sufficient boiling water to cover. Let them 
sleep until cold, keeping the bowl or dish containing 
the toast closely covered. Strain off the w r ater and 
sweeten to taste. Chill by setting dish in bowl of 
chopped ice. 

BARLEY >YATER. 
Put two ounces of pearl barley into half a pint of 
boiling water and let it simmer a few minutes. Drain 
off and add two quarts of boiling water with a few 7 figs 
and stoned raisins cut fine. Boil slowly until reduced 
about one half and strain. Sweeten to taste, adding 
the juice of a lemon and nutmeg if desired. 

BAKED MILK. 

Put the milk in a jar, covering the opening with 
wTiite paper, and bake in a moderate oven until thick 
as cream. Mav be taken bv the most delicate stomach. 



158 Invalid Cookery. 

FLAXSEED LEMONADE. 
Pour on four tablespoonfuls of whole flaxseed one 
quart of boiling water and add the juice of two lemons. 
Let it steep for three hours, keeping it closely covered. 
Strain and sweeten to taste. 



Important Notes. 159 



IMPORTANT NOTES. 



THE WAY TO TEST HOT FAT. 

If a bit of dry bread will brown in one minute fat 
is hot enough for a raw mixture. If cooked mixtures 
are to be browned the fat should be hot enough to 
brown a piece of bread in forty seconds. This method 
however, is only a makeshift and is not absolutely 
accurate. A thermomoter should be used; 380 to 390 
degrees is the right temperature for frying vegetable 
substances. Heat fat slowly. 

CELERY FLAVORING. 

Clean the green stalks and leaves of celery and dry, 
place in paper bags to be used for soups and savories 
when celery is out of season. This can be used in 
place of the celery seed called for in some receipts. 

NUT BUTTER. 

Peanuts shelled and well roasted with the skins 
rubbed off will, when ground, dissolve into a buttery 
substance which can be spread on bread and made into 
sandwiches. All kinds of nuts reduced to flour can 
be readily digested and can be placed on the table to 
be eaten with bread or spread on sandwiches. 



160 Important Notes. 

BAY LEAVES. 
Bay leaves contribute a most delicate and pungent 
flavor to soups, savories and gravies. They can be 
obtained at any druggist's, and five cents worth will 
last a long time. 



SUBSTITUTES FOR INGREDIENTS IN NON- 
VEGETARIAN RECEIPTS, 



SUET. 
In place of suet use bread crumbs soaked in oil or 
butter. 

MEATS. 
Use nuts as substitute for meats. To prepare the 
nuts for cooking, pick from the shell carefully and 
chop very fine, or better yet, grind in nut mill. 
GELATINE. 
In place of gelatine, use Irish Moss or corn starch. 

MEAT FATS. 
Nut butter takes the place of meat extract and fats 
in gravies and sauces. Where plain butter is pre- 
ferred with a savory flavoring of herbs, always brown 
the flour used for thickening. 

PASTRY. 
Cocoanut or cow's butter is the substitute for lard 
or cotoline in vegetarian pastry. 



Important Notes. 161 

HERBS. 

The value of herbs for savories and soups is too 
little understood by American cooks. Here is "Aunt 
Susan's" receipt for a "soup powder" that will flavor 
any soup, gravy, or savory dish with a flue flavor: 
SOUP POWDER. 

Sweet Marjoram — Powdered, two ounces. 

Parsley — rowdered, two ounces. 

Summer Savory — Powdered, two ounces. 

Thyme — rowdered, two ounces. 

Bay Leaf — Powdered, two ounces. 

Lemon Peel — Powdered, one ounce. 

Sweet Basil — Powdered, one ounce. 

Rosemary — Powdered, one ounce. 
TO PREPARE ONIONS FOR SALADS OR FILL- 
INGS. 

Peel and slice, or chop, cover the onions with boil- 
ing water, and let stand three or four minutes, drain 
and put in ice water, let stand ten or fifteen minutes, 
or, until crisp. The onions are just as crisp as before, 
and much more delicate. 

THE WAY TO DRY CORN. 

Just scald, then cut from the cob, put in a pan and 
set over kettle of boiling water; stir frequently, and 
in a couple of hours the corn will be almost dry, if the 
water in kettle has been constantly kept at boiling. 
Set in warm oven half an hour and the corn is ready 
to put in bags; dry and clean. 



162 Important Notes. 

WEIGHTS AND MEASURES FOR COOKS. 

1 pound of wheat flour is equal to 1 quart 

1 pound and two ounces of Indian meal make. .1 quart 

1 pound of soft butter is equal to 1 quart 

1 pound and 2 ounces of best brown sugar make 1 quart 
1 pound and 1 ounce of powdered white sugar 

make 1 quart 

1 pound of broken loaf sugar is equal to 1 quart 

4 large tablespoonfuls make Vz gill 

1 common-sized tumbler holds % pint 

1 common-sized wine glass is equal to % gill 

1 tea-cup holds 1 gill 

1 large wine glass holds 2 ounces 

1 tablespoonful is equal to Vz ounce 

COLORING FOR SAUCES AND SOUrS. 

Crush a quarter of a pound of loaf sugar to powder, 
put it into a sauce pan with a tablespoonful of water, 
and stir it unceasingly over a gentle fire until it begins 
to acquire a little color. Draw it back and bake il 
very slowly, still stirring it, until it is almost black, 
without being in the least burnt. It will take abort 
half an hour. Tour a quart of water over it, let it boil 
for a few minutes until the sugar is quite dissolved, 
pour it out, and when cold, strain it into a bottle and 
store it for use. A tablespoonful of this browning will 
color half a pint of liquid. 

BOILING VEGETABLES. 

It is very essential for health that all the proper- 
ties of food should be retained in the cooking, there- 



Important Notes. 103 

fore the habit of boiling the various vegetables, in an 

unnecessary quanity of water, and then draining this 
down the sink, is a means of defrauding the organism 
of the nourshment originally contained in the article. 

Potatoes, carrots, parsnips, and other articles re- 
quiring their skins to be removed for serving or minc- 
ing, should, when possible, be steamed "in their 
jackets" and peeled as much as necessary afterwards. 

Cauliflowers, cabbage, &c, are excellent when 
steamed. Green peas, beans, and such, should be put 
in a covered vessel, with a little butter, and, when 
necessary, a spoonful or two of water, and gently 
slewed, standing inside a saucepan of water without 
rhe water touching them; or they can be stewed in 
the oven in an earthenware jar, with a little butter 
and a spoonful or two of water. This method of cook- 
ing takes very little longer lime than the ordinary 
boiling in water. The oven should be moderately 
heated. 

STEWING FRUITS. 

Fruits are better stewed in a double enamelled 
saucepan, or baked in a tightly covered earthen jar 
in the oven with as little water as possible. 

Dried fruits, such as raisins, figs, dates, &c, should 
be washed and picked over carefully, then soaked for 
several hours in cold water till they are soft and 
swollen to their fullest extent, when they should be 
stewed in the same water. 



164 Important Notes. 

USE OF SALT. 

As little salt as is palatable should be used, and an 
effort made to daily lessen its use. When once the 
system is freed from the use of this mineral in its daily 
food, a small dose shows it to be an active poison. 
There is enough of natural salts in our vegetable foods 
without our making use of the mineral deposit. Know- 
ing that many will use this book who are just turning 
from the meat diet, we give, as a rule, the usual quan- 
tity of salt in the receipts used in ordinary cookery. 
For the same reason we give the ordinary beverages 
in daily use, in the menus. 

BEVERAGES. 

Fruit juices are far more conductive to good health 
than tea or coffee, and we especially recommend lemon 
juice diluted with boiling water as a breakfast bever- 
age, though we have not ventured to place it on the 
regular bill of fare. It is a most appetising morning 
drink, and should be taken a short time before eating. 



Menus For One Week. 165 



MENUS FOR ONE WEEK, 



BREAKFAST— MONDAY. 

Chinese Rice with Cream. Fruit. 

Boiled Eggs. Creamed Potatoes. 

Whole Wheat Muffins. Lemon Marmalade. 

Coffee. 



LUNCHEON— MONDAY. 

Bean Soup with Nouilles. 

Toast. Boiled Egg Sandwiches 'Telly. 

Gingerade. 



DINNER— MONDAY. 

Cream of Tomato. 

Steamed Sweet Potato. Celery on Toast. 

Macaroni and Cheese. 

Lettuce with Mayonaise. Whole Wheat Bread. 

Fruit Pie. 

Stuffed Dates. Grape Juice. 



166 Menus For One Week. 

BREAKFAST— TUESDAY. 

Fruit. 

Whole Wheat with Cream. Savory Hash. 

Warmed Sweet Fotatoes. 

Griddle Cakes. Syrup. 

Coffee. 



LUNCHEON— TUESDAY. 
Cabbage Soup. 

Faked Fotatoes. Fried Apples. 

Corn Muffins. Preserves. 

Colon"- Tea. 



DINNER— TUESDAY. 

Soup. 

Cream of Celery. 

Mashed Fotatoes. Omelet with Peas. Wax Beans. 

Tomato Aspic on Lettuce 

with 

Mavonaise Dressing. 

Cabinet Pudding. Coffee. 



BREAKFAST— WEDXFSDAY. 

Breakfast Food with Cream. Stewed Raisins. 

Creamed Potatoes. Shirred F^£S. T:»ast. 

Tea or Coffee. 



Menus Fob. One Week. 1G7 

LUNCHEON— WEDNESDAY. 

Dutch Soup. 

Wachtmeister Potatoes. 

Hot Biscuit Apricot Sauce 

Tea. 



DINNER— WEDNESDAY. 

Soup. 

Cream of Carrot. 

Escaloped Tomatoes. Rice and Cheese. Parsnip Ralls. 

Potato Salad. 

Apricot Tapioca. Cake. 

Coffee. 



BREAKFAST— THURSDAY. 

Oat Meal with Cream. 

Corn Fritters. French Fried Potatoes. 

Stewed Prunes. 

Whole Wheat Muffins. Tea. 



LUNCHEON— THURSDAY. 

Corn on Toast. 

Lyonaise Potatoes. Cheese Puffs. 

Whole Wheat Bread and Butter. 

Cake. Peaches. 

Cocoa. 



168 Menus For One Week. 

DINNER— THURSDAY. 

Clear Soup with Nouilles. 

Escaloped Potatoes. Vegetable Cutlets. Lima Beans. 

Celery Salad. 

Apple Dumplings. Hard Sauce. 

Nuts and Raisins. 

French Coffee. 



BREAKFAST— FRIDAY. 

Fruit. 

Breakfast Food with Cream. 

Totato Balls. Fried Tomatoes. 

Corn Cakes with Syrup. 

Caramel Coffee. 



LUNCHEON— FRIDAY. 

Welsh Rarebit. 

Baked Potatoes. Stewed Tomatoes. 

Oat Meal Pudding. 

Tea. 



DINNER— FRIDAY. 

Corn Chowder. 

Escaloped Potatoes. Devilled Tomatoes. 

Mushroom Pie. Cheese Relish. 

Banana Short Cake. Fruit Juice. 



Menus For One Week. 169 

BREAKFAST— SATURDAY. 

Fruit. 

Oat Meal with Cream. 

Milk Toast. Baked Potatoes. 

Bread (J riddle Cakes. Jam. 

English Breakfast Tea. 



LUNCHEON— SATURDAY. 
Rice Soup. 
Creamed Potatoes. 

Houev and Waffles. 
Chocolate. 



DINNER— SATURDAY. 

Split Pea Soup. 

Lvonaise Potatoes. Nut Loaf. Wax Beans. 

Salad of 

Lettuce and Grape Fruit. 

Apple Pie. Cheese. 

Coffee. 



BREAKFAST— SUNDAY. 

Fresh Fruit. 

Porridge with Cream. 

French Fried Potatoes. Boston Baked Beans. 

Brown Bread. 

Coffee. 



170 Menus For Plain Living. 

DINNER— SUNDAY. 

Julienne Soup. 

Welsh Rarebit. 

Corn on Toast. Baked Sweet Potatoes. 

Mushroom Pie. Nut Salad. 

Orange Foam. Lady Fingers. 

Coffee. 



SUNDAY NIGHT LUNCH. 

Russian Sandwiches. Celery Salad. 

Cake and Fruit. 

Grape Juice. 



MENUS FOR PLAIN LIVING. 



BREAKFASTS. 

Breakfast Food. Marmalade. 

Creamed Potatoes. 

Whole Wheat Griddle Cakes. Syrup. 

Coffee. 



Breakfast Food with Cream. 

Spanish Eggs. Rice Fritters. 

Graham Gems. Apricot Marmalade. 

Tea. 



Menus For Plain Living. 171 

Fruit. 

Graham Porridge with ('ream. 

Cora Muffins. Vegetable Sausages. 

Lyonaise Potatoes. 

Chocolate. 



drapes. 

Rye Porridge with Cream. 

Boiled Potatoes. Vegetable Cutlets. 

Whole Wheat Muffins. 

Coffee. 



Apples. 

Whole Wheat Porridge with Cream. 

Baked Potatoes. Fried Corn Mush. 

Lemon Marmalade. Pop Overs. 

English Breakfast Tea. 



P>ananas. 
Oat Meal with Cream. 
Potato Pancakes. Toast. Scrambled Eggs. 

English Breakfast Tea, 



Oranges. 

Chinese Rice. 

Shirred Eggs. Creamed Potatoes. 

Pop Overs. 

Coffee. 



172 Menus For Plain Living. 

Porridge with Cream. 

Savory Hash. 

Orange Marmalade. Muffins. 

Chocolate. 



Fruit. 

Oat Meal Porridge with Cream. 

Kice Griddle Cakes. Maple Syrup. 

Coffee. 



DINNERS. 



Soup. 

Cream of Asparagus. 

Omelet with Peas. 

Lima Beans. Creamed Potatoes. 

Pop Overs. 

Rice Pudding. Coffee. 



Rice Soup. 

Vegetable Hash. 

Escaloped Potatoes. Cabbage Salad. 

Squash Pie with Cheese. 

Coffee. 



Menus For P.lain Living. 178 

Lentil Soup. 

Italian Macaroni. 

Corn Flitters. Lyonaise Potatoes. 

Apple Tapioca. 

Coffee. 



Baked Beans. 

Stewed Tomatoes. Baked Sweet Potatoes. 

Rolls. 

Apple Dumplings. Coffee. 



Escaloped Eggs. 

Mashed Potatoes. Torn on Toast. 

Snow Pudding. 

Coffee. 



Sweet Breads with Peas. 

Mashed Potatoes. Biscuit. 

Oat Meal Pudding. 

Coffee. 



Tomatoes on Toast. 

Baked Potatoes. Macaroni and Cheese. 

Orange Custard on Bice. 

Coffee. 



174 Menus Foe Plain Living. 

Bean Puree with Nouilles. 

Creamed Vegetables. Stewed Tomatoes. 

Macaroni Pie. Cheese Puff. 

Fruit. Coffee. 



Potato Soup with Dumplings. 

Cheese Custard. Wafers. 

Farina Cronstades. 

Potatoes in White Sauce. Sliced Cucumbers. 

Pineapple Tart. 

Coffee. 



COLD SUPPERS. 



Egg Sandwiches. Celery Salad with Cheese Sticks. 

Coffee Cake. Orange Foam. 

Iced Tea. 



Tomato Salad. Whole Wheat Bread 

Nut Sandwiches. 

Angel Food. Strawberries and Cream. 

Lemonade. 



Menus Foe Plain Living. 



175 



Butter. 



Boston Baked Beans Cold, 

Serve with cut lemons. 

Whole Wheat Bread. 

Olives. 

Cheese. Wafers. 

Sliced Peaches. 

Sponge Cake. Chocolate Sandwiches. 

( rrape Juice. 



HOT SUPPERS. 



Bean Salad. Wachtmeister Potatoes. 

Wattles with Syrup. 

Celery. Cheese. Crackers. 

Coffee. 



Tomato Fritters. 
Cake. 



Baked Potatoes. 
Sauce. 



Chocolate. 



Jelly. 

Savory Hash. 
Honey. 



Rice Croquettes. 
Lyonaise Potatoes. 

Tea. 



Pop Overs. 



Baked Potatoes. 
Tomato Salad. 

Whole Wheat Muffins. 
Chocolate. 



176 Menus For Plain Living. 

FORMAL LUNCHEONS. 



Cherries. 
New Potatoes. Nut Croquettes. Steamed Corn. 

Italian Salad. Wafers. 

Macaroons. Orange Ice. Kisses. 

Chocolate with Whipped Cream. 



Tomato Bouillon. 

Sweet Breads Served on Green Peas. 

Wachtmeister Potatoes. Grilled Mushrooms. 

Lettuce Salad. 

Wafers. Cheese. 

Lady Fingers. Eclairs. Chocolate Stripes. 

Pine-Apple Sherbert. 



Soup. 

Cream of Green Peas. 

Eggs and Asparagus. Farina Croustades. Potato Pears. 

Salad of 

Grape Fruit and Walnut. 

Graham Sandwiches. Wafers. 

Chocolate Cream. 

Velvet Cake. Chocolate. 



Menus For Plain Living. 177 

( Jorn Soup. 

An English Monkey. Bread. 

Savory Eggs. 

1 -oiled Potatoes. Turnip Souffle. 

Snow 1 Jails. 

Orange Take. Gingerade. 



Oranges.* 

Welsh Rarebit. 

Potato Croquettes. Fricassed Tomatoes. Baked Eggs. 

Baked Mushrooms. 

Bread. Butter. 

Nut Salad. 

Wachtmeister Pudding. Grape Juice. 



Macaroni Soup. 

Curried Rice. Fried Tomatoes. Yorkshire Pudding, 

Princess Potatoes. 

Olives. Salmagundi. Wafers. 

Frozen Fruits. 

Coffee. 



* Peel and pierce with a fruit fork, leaving fork in the fruit ; lay on 
a bed of cracked ice in shallow dish ; serve from the platter. 



178 Menus Foil Plain Living. 

FORMAL DINNERS* 



Mock Turtle Soup. 
Mashed Potato. Biscuit Pates. Lima Beans. 

Cabbage Salad. 

Bread. Butter. 

Olives. 

Pine-apple Short Cake. 

Celery. Cheese. Crackers. 

Coffee. 



Julienne Soup. 

Vegetable Omelet. 

Escaloped Potatoes. Stuffed Tomatoes. 

Italian Salad. Wafers. 

Ripe Current Pie. 

Coffee. 



Soup. 

('ream of Asparagus. 

Mashed Potatoes. Nut Croquettes. Peas. 

Baked Mushrooms. 

Cheese Wafers. Tomato Salad. 

Orange Short Cake. 

Coffee. 



Menus Fur, Plain Living 179 

Soil]). 

< 'ream of Potato. 

linked Egg Plant. Eggs with Mushrooms. 

Pastry with Peas. 

Lettuce Salad. Cheese Wafers. 

Charlotte Russe. 

Coffee. 



Tomato Bouillon. 

Welsh Kaivl.ii. 

New Potatoes. Asparagus Pie. "Peas. 

Tomato Salad. 

Broad. Butter. 

Frozen Sherbet. 

Macaroons. Stuffed Dates. Lady Fingers. 

Coffee. 



Son p. 

Cream of Celery. 

Fotato Pates. Mushroom Pie. French Peas. 

Stuffed Tomato Salad with Mayonaise. 

Bread. Butter. Olives. 

Banana Pudding. Cakes. 

Nuts. Raisins. 

Coffee. 



® ® ® © 

A Theosophical Monthly, devoted to the study of Ori- 
ental Philosophy, the Occult Sciences and the Brother- 
hood of Man. John Walters, Managing Editor. 

ADDRESS 

MERCURY PUBLISHING OFFICE, 

414 MASON ST., 

SAN PRANCISCO, CALIFORNIA. 



Price, $1.00 a Year; 10 Gents Single Copy. 



Contains 32 pages; has a special Forum department, to 
which readers are invited to send questions; Theosophi- 
cal news; Book Reviews and a "Children's Corner." 
It is the official organ of the American Section of the 
Theosophical Society. 



Volume III 



SECRET DOCTRINE. 

The most wonderful esoteric work of the Twenti- 
eth Century written by 

Madame H. P. Blavatsky, 

founder of the Theosophical Society. 

Published by 

The Theosophical Book Concern, 

Room 426 Athenaeum Building, Chicago, 

AND BY THE 

Theosophical Publishing Society, 

LONDON, ENGLAND. 



WRITB FOR INFORMATION. 



.w 



:=£ Annual Postal Subscription 62 Cents. S^ 



The object of this paper is to assist in bringing about 

Trie Physical Regeneration ot Man 

:>y educating its readers in such way? of living as will ei 
:hem to 

Cure, Eradicate and Prevent Disease, 



AND AT THE SAME TIME 
Maintain and Develop the Highest Possible Standard of Health. 

FOR FREE SAMPLE COPY 

Mail to Head Depot 4 Albany Terrace, London, N. W. Engf. 



For list of Physical Regeneration works by the editress, or apply to 

J. H. Moore, 368 Bloomfield Avenue, Montclair 

— or to — 

Dr. A. Hitter, 220 Montgomery Ave., San Francisco, Cal. 



Food, Home and Garden, 

A Monthly Magazine edited by Rey. Henry S. Clubb. 

One Subscription 50c. Four Subscriptions #7 per year; 



ADVERTISING KATES. 

One line, one insertion $ .10 

One line, twelve insertions 1.00 

12 lines, one insertion 1 .00 

12 lines, twelve insertions 10.00 



TO THE PUBLIC. 

This publication is intended to afford information as to the 
best food to promote the physical, moral and spiritual welfare 
without destroying the lives of other sensitive creatures. 
FOOD. 

Its chief contention is that the fruits, nuts and grains, with 
a fair proportion of fresh and preserved vegetable productions 
(with or without the products of animals), are wholesome and 
pure. That flesh meat contains the germs of diseases to which 
animals are subject and contain the thick, venous blood, a sub- 
stance so poisonous that it will cause blood poisoning whenever 
it comes in contact with the arterial blood of the body. That 
by avoiding the butcher's meat and living on the pure foods pro- 
vided so abundantly in the Vegetable kingdom a higher degree 
of health and' strength can be obtained; a longer life and greater 
freedom from irritation and nervous exhaustion, under pressure 
of business or professional labor. 

The principles of humanity towards animals and the effects 
of pure food in promoting man's ethical and spiritual progress 
are also discussed in this magazine. 



Philadelphia: The Vegetarian Society of America, 
310 CHESTNUT STREET. 



THEOSOPHICAL MANUALS. 

No. 1. 
j» THE SEVEN PRINCIPLES OF MAN. J- 

By ANNIE BESANT. Cloth, 35 cents. 



No, ± 
j* RE-INCARNATION. J> 

By ANNIE BESANT. Cloth, 35 cents. 



No. 3. 
j* DEATH-AND AFTER? jfc 

By ANNIE BESANT. Cloth, 35 cents. 



* KARMA. ,* 

By ANNIE BESANT. Cloth, 35 cents. 



No. 5. 
J> THE ASTRAL PLANE, j* 

By C. W. LEADBEATER. Cloth, 35 cents. 



No. 6. 
j* THE DEVACHANIC PLANE. J> 

By C. W. LEADBEATER. Cloth, 35 cents. 



No. 7. 
* MAN AND HIS BODIES. J> 

By ANNIE BESANT. Cloth, 35 cents. 



—FOR SALE HY- 

Mercury Pub. Office, 4J4 Mason St., San Francisco, 

< >k 

Theosophical Publishing- Society, 
$5 Fifth Avenue, J* J* ** New York City. 



A Systematic Course of 
Reading in Theosophy. 



ELEMENTARY. 

An Introduction to Theosophy, by Annie Besant $ 

The Seven Principles of Man, by Annie Besant 

Re-incarnation, by Annie Besant 

Death and After, by Annie Besant 

Karma, by Annie Besant 

The Astral Plane, by C. W. Leadbeater 

The Devachanic Plane, by C. \Y. Leadbeater 

Man and His Bodies, by Annie Besant 

The Ancient Wisdom, an Outline of Theosophical Teach- 
ings, by Annie Besant ( in preparation ) I 

The Key to Theosophy, by H. P. Blavatsky i 

Theosophical Essays, by Annie Besant 

ADVANCED. 

Esoteric Buddhism, by A. P. Sinnett i 

The Growth of the Soul, by A. P. Sinnett r i 

The Building of the Kosmos, by Annie Besant 

The Self and Its Sheaths, by Annie Besant 

The Birth and Evolution of the Soul, by Annie Besant... 
Plotinus (Theosophy of the Greeks), by G. P. S. .Mead.. 
Orpheus (Theosophy of the Greeks), 1 y ( r. P. S. Mead.. i 

The Secret Doctrine, by H. P. Blavatsky 12 

[sis Unveiled, by II. P. Blavatsky..... 7 



ETHICAL. 

The Voice of the Silence. Translated by H. P. Blavatsky. 

Paper 15 cents, cloth 75 cents, leather 1 .00 

The Bhagavad Gita. Translated by Annie Besant. Paper 

15 cents, cloth 50 cents, leather 1 .00 

The Upanishads (twelve — in two vols.). Translated by 

G. R. S. Mead and Jagadisha C. Chattopadhyaya. 

Paper, 15 cents each ; cloth, each .50 

Light on the Path, by M. C [o 

In the Outer Court, by Annie Besant .75 

The Path of Discipleship, by Annie Besant .75 

First Steps in Occultism, by H. P. Blavatsky. Cloth 

50 cents, leather 1 . 00 

FOR SALE BY 

Tneosophioal Publishing Society, 

65 Fifth Avenue, New York City. 



A. MARQUES, 

PRESIDENT ALOHA BRANCH T. S. 

A fascinating study in occult research, showing- some- 
thing of the marvels the higher vision unfolds to the 
student, and giving a method fov development of the 
higher vision. 

Illustrated with colored diagrams. 

PRICE:, PAPER fl-OC, CLOTH 70C. 

Printed and for sale by 

Mercury Publishing- Office, 

4J4 MASON ST., SAN FRANCISCO, CAL. 



LIBRARY OF CONGRESS 



014 631 725 A 






